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ONE  THOUSAND 

VALUABLE  SECRETS, 

IN  THE 

ELEGANT  AND  USEFUL  ARTS, 
Collected  from  ibe  Practice  of  the  beft  Ar'ttfls , 

AND  CONTAINING  AN 

Account  of  the  Various  Methods 


Of  engraving  on  brafs , copper  and 
Jleel. 

Of  the  comp  fit  ion  of  metals, 

of  varnijhes . 

Of  mafichs , cements,  fealing  ovax. 
Of  the  Glafs  manufactory . 

Various  imitations  of  precious  Jlones 
and  French  pajie. 

Of  colours  and  painting,  ufeful  for 
carriage  painters. 

Of  painting  on  paper , 

Of  compofitions for  limners. 

Of  tranf parent  colours. 

Of  colours  to  dye  /kins  and  gloves. 
To  colour  and  varnijk  'copper— plate 
prints, 

‘■  Of  Fainting  on  glafs. 


Of  colours  of  all forts,  for  oil,  wa** 
ter  and  crayons. 

Of  preparing  the  lapis  lazuli'. 

To  make  ultramarine. 

Of  the  art  of  guilding. , 

The.  art  of  dying  woods,  bones,  &c. 
The  art  of  cafling  in  moulds . 

Of  making  ufeful  forts  of  ink. 

The  art.  of  making  wines.  1 

— Of  making  vinegars. 

Of  Liquors , effential  oils,  &-c. 

Of  confedionary. 

Of  preparing  various  kinds  offnttjfs. 
Of  taking  out  fpots  and  fains. 

Of  f fling,  angling , bird- catching. 
And  a variety  of  other  curious,  en- 
tertaining and  ufeful  articles. 


FIRST  AMERICAN  EDITION. 


Philadelphia: 

Printed  for  B.  Davies,  N®.  68,  Market  Street,  and 
T.  Stephens,  N°.  57,  South  Second-Street. 


2795. 


The 


PR  EFAC  E, 


To  the  Firfl  American  Edition . 


At  a period,  when  the  United  States  "of 

America  are  advancing  rapidly  in  the  career  of  improve - 
ment , and  her  citizens  afford  fuch  ample  encouragement 
to  all  the  arts , that  meliorate  and  embellifn  life , every 
attempt  to  add  to  the  general  flock  in  this  way  will , doubt - 
lefs,  meet  with  that  Jhare  of  attention , which  it  deferves. 
It  is  on  this  prefumption  only  that  the  following  pages  are 
offered  to  the  public  infpeCtion  s—and  the  Editors  are  hap- 
py in  believing  that  a work , //-#£  this,  calculated  to  pro- 
mote induflry  and  firnulate  genius,  will  be  received  as  an 
acceptable  contribution. 

Although  the  ufeful  and  neceff ary  arts  and  manufactures, 
which  have  mofly  hitherto  employed  the  indufrious  citizens 
of  America , have  acquired  a degree  of  perfection , which 
rivals  the  productions  of  Europe , thofe,  which  are  dif  in- 
gulf lied  by  elegance  and  refinement  are  but  little  known 
or  at  befl  in  their  infancy.  We  are  fill  indebted  to  the 
work  J hops  of  other  nations  for  the  greater  part  of  the 
finer  articles  we  con  fume . But  as  a tafie  of  this  kind  is 
daily  fpreading  among  us,  and  as  wealth  which  affords  the 
means  of  gratification,  is  likewife  increafmg , it  vjill  be 
found  policy,  as  well  as  good  ceconomy  to  produce  all  that 
we  can  among  ourf elves , and  no  longer  to  remain  tributary 
to  foreign  markets.  This  will  be  the  furefl  means  of  efa  ■■ 
hi  filing  our  independance  on  the  firmefl  bafts. 


iv 


PREFACE. 


Whilft  the  inhabitants  of  Europe  are  difi rafted  by  the  din 
cf  arms , and  their  principal  employment  is  to  contrive 
the  mojl  expeditious  means  of  defir  oying  one  another , let 
the  happy  citizens  of  thefe  infant  States  turn  their  atten- 
tion to  the  ufeful  and  elegant  arts  of  peace ; — let  them 
avail  them/.  Ives  of  the  dijcoveries  cf  thofe  ancient  nations 
in  the  happier  years  that  are  pafi-,  until  we  no  longer  fiand 
in  need  of  their  f up  plies,  or  remain  expofed  to  the  fluctu- 
ations of  their  fortune. 

The  work  now  offered  to  the  public  is  well  calculated  to 
promote  this  beneficial  pur p oft,  being  a large  and  various . 
collection  of  important  fecrets  in  the  finer  arts  and  trades  ; 
Jecrets  which  bave  rejulted  from  repeated  experiments 
made  by  the  firfl  artijis  in  England , France , Italy  and, 
Germany,  and  which  open  an  extenfive  field  for  the  exer- 
cife  of  American  ingenuity  a n d i mp rovcmejit . 

The  Art  of  engraving,  to  which  we  are  indebted  for  fo 
many  elegant  copies  of  the  fine  ft  work t of  genius,  and 
which  is  in  iEs  infant  flate  here,  will  derive  great  advan- 
tage by  a due  obfervation  of  the  directions  and  receipts  con- 
tained in  this  volume. 

The  various  combinations  and  ccmpofitioiv  cf  metals  5 
the  art  of  varnilliing  ; of  making  maftichs  and  cements  j 
curiofities  in  glafs  and  precious  Rones  j the  art  of  mix- 
ing colours  for  painting  ; of  gilding;  of  dying  wood, 
bones,  ivory,  &c.  a nd  the  various  methods  of  cafting  in 
moulds,  explained  in  thefe  Jheets,  will  conduce  greatly  to 
facilitate  the  prcgrefs  of  thefe  ingenious  arts. in  the  United 
States  of  America. 

Eefides  thefe  principal  articles,  there  are  many  other 
matters  in  this  collection  that  are  not  confined  to  the  life  of 
the  artif , but  will  be  equally  profitable  to  every  reader y 
who  wijhes  to  be  acquainted  with  a number  of  curious  and 
life ful  receipts , applicable  to  the  common  occafions  cf  life. 

T 0 render  this  work  more  eafy  to  be  underflood,  and  of 
eourfe  to  extend  its  utility , all  the  receipts  are  rendered  as 
free  as  poffible  of  that  technical  obfeurity , which  is  pecu ? 
liar  to  the  arts,  and  which  makes  Jubjefts  of  this  kind  difi 
gufiing  to  common  readers. 


CONT  ENTS. 

CHAP.  I. 

Of  the  Art  of  Engraving. 


Art.  i.  A WAX  to  lay  on  iron  or  fteel 

2.  A mordant  water  to  engrave  on  fteel 

3.  To  engrave  with  aquafortis,  fo  that  the  work 

may  appear  like  a bajjo-relievo. 

4.  Aquafortis  for  engraving 

5.  To  engrave  on  brafs,  or  copper,  with  aqua- 

fortis 

6.  To  engrave  prints  by  aquafortis 

7.  Another 

8.  The  method  of  engraving  with  aquafortis 

9.  To  engrave  on  wood 

10.  To  engrave  on  copper  with  the  graver 

11.  To  engrave  on  fteel  or  iron  ; fuch  as  blades  of 

fwords,  knives,  &c. 

12.  A water  to  engrave  on  iron  or  copper 

13.  Another  more  mordant  water 

34.  An  ardent  water  to  engrave  fteel  deeply,  or 
even  eat  it  off  entirely. 


Page 

3 

Jb, 

2 

3 


ilu 

4 
ib . 

5 


8 

,1 


CHAP.  II. 

Of  Metals. 

1.  A fecret  to  caufe  the  tranfmutation  of  iron  into 

the  finelt  German  fteel,  it 

2.  To  make  tin  ih* 


A 7, 


vi 


CONTENTS, 


Art . 3*  To  break  an  iron  bar  as  big  as  the  arm 

4.  Another  for  the  fame  purpofe 

5.  To  compofe  a metal  of  a gold  colour 

6.  Another  compolition  of  metal 

7.  To  difl’olve  gold  in  your  naked  hand 

8.  How  to  give  fome  perfedtion  to  imperfedl:  me- 

tals 

9.  To  melt  all  forts  of  metals  in  the  {hell  of  a 

nut,  without  burning  it 

10.  To  increafe  the  virtue  of  a loadftone 

11.  To  reftore  gold  to  its  weight,  after  it  has  loft  it 

in  regal  water 

32,  To  operate  the  tranfmutation  of  filver  into 
gold 

13.  Fixation  of  gold  into  filver 

14.  To  extradl  mercury  from  lead 

15.  Another  mercury  from  lead 

16.  Permutation  of  lead  into  lilver 

17.  Fixation  of  faltpetre 

18.  Tranfmutation  of  iron  into  copper 

19.  Another  to  the  fame  purpofe 

20.  Another 

21  To  preferve  the  brightnefs  of  arms 

22.  To  manage  fteel  fo,  that  it  may  cut  iron  as  it 

were  lead 

23.  To  foften  fteel 

24.  To  extradf  mercury  from  antimony 
325,  A magical  mercurial  ring 

26.  To  melt  the  aforefaid  mercury 

27.  The  virtue  of  thofe  rings 

28.  A fixation  of  copper  which  will  be  found  to 

yield  fix  ounces  out  of  eight,  on  the  teft 

29.  T o whiten  copper  fo  as  tcxmake  very  fine  figures 

with  it 

30.  To  give  the  fineft  colour  of  gold  to  copper,  in 

order  to  make  ftatues,  or  other  works 
with  it 

31.  To  imitate  tortoife  {hell  on  copper 

32.  To  perform  the  fame  on  horn 

33.  To  foften  metals 

34.  To  wafh  brais  figures  over  with  filver 

35.  To  operate  the  tranfmutation  of  iron  into  fteel 

36.  Another  receipt  for  the  fame 

37.  To  take  immediately  ruft  from  iron 

38.  To  obtain  good  filver  from  pewter 
_ q To  foften  iion 


Page 

12 

ib. 

ib. 

13 

ib. 

14 

15 

ib. 

ib. 

ib . 

17 

18 

ib. 

ib. 

2 

ib. 

ib. 

20 

ib. 

ib. 

ib. 

21 

ib. 

22 

ib . 

23 


ib • 
ib. 
ib. 

24 
ib. 
ib. 

25 
27 
ib. 
-■ib. 


CONTENTS, 


vii 


Art*40»  To  melt  iron  fo  that  it  will  fpread  under  the 
hammer 

41.  To  give  iron  a temper  to  cut  a porphyry 

42.  To  foften  all  forts  of  metals 

43.  To  foften  a fophiilic  metal 

44.  A good  temper  for  arms 

45.  Another  very  hard  temper 

46.  To  melt  iron  and  make  it  foft 

47.  To  whiten  iron  like  filver 

48.  To  render  iron  brittle,  fo  as  to  pound  it  like 

glafs 

49.  Ingredients  which  ferve  to  the  melting  of  iron 

50.  To  melt  or  calcine  the  blade  of  a fword  with- 

out hurting  the  fcabbard 

51.  A fpirit  which  will  diflblve  all  forts  of  Hones 

without  excepting  the  moft  hard 

52.  To  refine  pewter 

53.  To  fix  mercury 

54.  To  extract  mercury  from  lead 

55.  The  compofition  of  caft  mirrors  and  cylinders 

56.  The  true  compolition  of  metallic  mirrors,  or 

looking-glafTes,  ufed  among  the  ancients 

57.  To  make  convex  and  ardent  mirrors 

58.  To  give  tools  fuch  a temper,  as  will  enable 

them  to  faw  marble 

59.  To  foften  iron,  and  harden  it  afterwards  more 

' than  it  was  before 

60.  To  operate  the  tranfmutation  of  iron  into  da- 

mafk  Heel 

61.  To  guard  iron  againfl  rufling 

62.  To  cut  pebbles  with  eafe 

63.  To  whiten  copper 

64.  A projection  on  copper 

65.  A receipt  for  the  preparation  of  emery 

66.  A factitious  amiant’\  or  the  way  to  make  an  in- 

combuftible  cloth 

67  To  render  tartar  fulible  and  penetrating 

68  To  extract  mercury  from  any  metal 

69  To  dye  in  gold  filver  medals  or  laminas,  through 

and  th  ough 

70.  To  refine  pewter 

71.  To  make  a perpetual  motion 

72.  A fecret  fire 

73.  An  oil,  one  ounce  of  which  will  laft  longer 

than  one  pound  of  any  other 
(74.  To  make  a coppel  with  allies 


Page 

2S 


ib, 

ib, 

ib, 

ib. 


z 

ib. 


ib, 

30 

ib. 


ib, 

ib, 

31 

ib, 

ib, 

ib, 

32 

33 

34 

ib, 
ib , 
ib, 

35 

ib, 

36 

37 

ib, 

ib. 


JO* 

ib. 

40 

ib, 

sibi 


CONTENTS, 


^Viii 


Art.  75. 

76. 

77- 

78. 

79- 

80. 

81. 

82. 

83- 


To  folder  iron,  or  any  other  metal,  without 
fire 

To  make  a folder  with  fire 
To  make  borax 

To  render  iron  as  white  and  beautiful  as  filver 
To  calcine  pewter,  and  render  it  as  white  and 
as  hard  as  lilver 
Another  to  the  fame  purpefe 
To  whiten  brafs 
Another  method 
To  extrad  gold  from  filver 


Page 

41 

ib. 

42 

ib. 

zb. 

ib. 

43 

ib. 

44 


CHAP.  III. 

Of  the  compofition  of  varnifh.es. 


1.  A gold  varnifh 

2.  How  to  prepare  the  lintfeed  oil  with  the  he}>a- 

tica- aloes,  for  the  above  purpofe 

3.  How  to  draw  the  tindure  of  rocou  ufed  in  the 

compofition  of  the  above  varnifh 

4.  A varnifh  for  iceing 

5.  An  excellent  varnilh 

6.  Another  as  good 

7.  A red  varnifh 

8.  A black  varnifh 

9.  How  to  make  a good  ivory  black  for  the  above 

purpofe 

10.  A varnifh  for  floors 

11.  A varnifh  from  Flanders 

12.  A varnifh  to  lay  on  canvas  fafhes 

13.  A varnifh  of  fhell-lac,for  miniatures  and  other 

pidures 

14.  Another  varnifh  for  pidures 

15.  Another  Tort 

j 6.  The  Chinefe  varnifh 

17.  How  to  imitate  a black  jafper,  or  variegated 

black  marble 

18,  Another  way 


45 

46 


ib. 

ib. 

ib. 


1 


48 


ib. 


ib. 


ib. 

ib. 

50 

ib. 


i&l 

51 


t. 1,9.  An  excellent  varnifh  to  give  a fine  glofs  to  the 
above-mentioned  jafper,  or  variegated 
black  marble 

20.  A varnifh  which  dries  in  two  hours  time 

21.  A varnifh  for  copper-plate  prints 

22.  An  admirable  varnifh 

23.  A varnifh  fit  to  lay  on  all  forts  of  colours 

24.  A varnifh  known  under  the  appellation  of 

Beaume-blanc,  or  white  balm 

25.  A varnifh  to  be  ufed  on  plaifler,  and  any  other 

fort  of  materials 

26.  An  excellent  varnifh,  in  which  may  be  put  and 

diluted,  whatever  colour  you  like. — It 
fuits,  equally  well,  goldfmiths  and  lim- 
ners 

27.  A Chinefe  varnifh  fuitable  to  all  forts  of  colours 

28.  Another  Chinefe  varnifh  more  particularly  cal— • 

ciliated  for  miniature  painting 

29.  How  to  make  a red,  with  a varnifh,  of  a much 

higher  hue  than  coral  itfelf  • 

30.  To  make  it  gridelin  colour 

31.  To  make  it  green 

32.  Another  way  for  the  fame 

33.  To  make  it  yellow 

34.  To  make  it  blue. 

35.  Another  fort  of  varnifh 

36.  A clear  and  tranfparent  varnifh,  fit  for  all  forts 

of  colours 

37.  To  make  faflies  with  cloth,  which  will  be  very 

tranfparent 

38.  The  compofition  of  varnifh  fit  for  the  above 

fafhes- 

39.  A fine  white  varnifh 

40.  A curious  and  eafy  varnifh  to  engrave  with 

aquafortis 

47.  A varnifh  to  prevent  the  rays  of  the  fun  from 
paffing  through  the  panes  ofwindow-glaffes 
42k  To  raife  a relief  on  varnifh 

43.  To  render  f ilk  fluffs  tranfparent,  after  the  Chi- 

nefe manner;  and  paint  them  with  tranf- 
parent colours  likewife,  in  imitation  of 
the  India  manufactured  lilks 

44.  To  make  a tranfparent  blue  hue,  for  the  above 

purpofe 

45.  To  make,  a tranfparent  yellow  hue,  for  the 

fame  ufe 

46.  To.  make  a tranfparent  green 


X 


CONTENTS. 


Art.  4 7.  To  give  the  above-mentioned  painted  filk*,  all 

the  fmell  and  fragrancy  of  the  India  ones  ib. 

48.  A mofl  beautiful  Chinefe  varnifh  60 

49.  The  true  receipt  of  the  Englifh  varnifh,  fuch 

as  in  that  country  is  laid  on  flicks  and  ar- 
tificial-made canes  ib. 

50.  A fine  varnifh  for  all  forts  of  colours  6 i 

51.  A varnifh  to  lay  on,  after  the  ifinglafs  62 

5 2.  A varnifh  to  gild  with,  without  gold  ib, 

53.  A varnifh  water  proof  ib. 

54.  Callot’s  varnifh,  mentioned  in  Chap.  I.  p.  2.  63 

55.  A varnifh  to  lay  on  paper  64 

56.  How  to  call  figures  in  moulds  ib. 

57.  Another  varnifh  ib. 

58.  L’Abbe  Mulot’s  varnifh  ib. 

59.  A varnifh  to  lay  over  plaifler-works  or  figures  65 

60.  A very  fine  red  varnifh  ib. 


61.  A varnifh  to  gild  certain  parts  of  ftamped  lea- 

thers, filvered  in  forae  places  with  pewter- 
leaves,  and  otherwife  adorned  with  run- 
ning flalks  of  flowers,  of  various  colours, 
figures,  and  other  forts  of  embellifhments  66 

62.  To  imitate  porphyry  67 

63.  To  imitate  Terpentine.  ib. 


CHAP.  IV. 


Of  Maflichs,  Cements,  Sealing-wax,  &c.  &c. 
1.  A fubftile  maflich  to  mend  all  forts  of  broken 


veifels  68 

2.  Another  ib. 

3.  A maflich  to  make  rock-works  ib. 

4.  An  excellent  maflich  69 

5.  A maflich  for  broken  wares  ib. 

6.  Another  maflich  ib. 

7.  Another  ib. 

8.  A cement  ib. 

9.  A glue  to  lay  upon  gold  ib. 

10.  A lize  - 70 


CONTENTS. 


s'! 


Art.  n. 
12. 
i3- 

14. 

% 

3: 

19. 

20. 

21. 

22. 

23- 

24. 

It 

27- 

28. 

29. 

30. 

31* 


An  exceeding  good  fize,  called  Orleans  fize 
A cement  for  delft,  and  other  earthen  wares 
Another,  for  the  fame  purpofe,  which  refills 
water 

A cold  cement  for  citterns  and  fountains 
A lute  to  join  broken  veffels 
A ftrong  glue  of  foft  cheefe 
To  make  a ftrong  maftich 
To  make  corks  for  bottles 
To  imitate  rock  works 

To  rub  floors  with,  whether  boards,  bricks,  &c. 
A compolltion  to  make  a relief  to  gild  over,  or 
even  to  raife  an  embroidery 
Sealing  wax  : Recipe  ift. 

Another  fealing  wax  : Recipe  2d, 

Another.  Recipe  3d. 

Another.  Recipe  4th. 

Another.  Recipe  5th. 

Another.  Recipe  6th. 

Another.  Recipe  7th.  Exceffively  good 
Another.  Recipe  8th. 

An  excellent  fealing-wax,  by  Girardot.  Re- 
cipe Qth. 

A colour  for  the  above  wax. 


Page 

ib. 

ib. 

ib . 
ib. 

It 

ib. 

It 

ib. 

ib. 

73 

ib. 

ib. 

It 

ib. 

ib. 

75 

ib. 

ib. 


CHAP.  V. 


Of  the  Art  of  Glafs  Manufactory,  and  the  making  com- 
petitions to  imitate  Precious  Stones,  commonly 
I known,  in  this  country,  by  the  name  of  French  Pafte. 


1.  The  general  compofition  of  the  pafte  to  make 

fpurious  precious  ftoneS,  fuch  as  emeralds, 
fapphires,  rubies,  & c. 

2.  To  make  emeralds,  and  other  forts  ofprecious 

ftones 

3.  To  calcine  calcedony  ftone  and  cryftal,  in  or- 

der to  compofe  precious  ftones  with  them 

4.  To  make  emeralds 

5.  For  topazes 


76 

77 

78 


CONTENTS. 


3ui 


i 


>Art«  6.  For  fapphires 
7.  Foramethyfts 
8*  For  hyacinths 
9.  For  rubies 

10.  Another  way  to  make  emeralds 

1 1 . Another  compolitien  for  hyacinths 
'12.  Another  for  rubies 

13.  To  make  diamonds 

14.  A water  to  harden  artificial  ftones 

15.  A water,  or  rather,  a dye,  to  put  under  dia- 

monds both  true  and  falfe,  when  they  are 
fet 

16.  How  to  make  white  fapphires,  to  imitate  true 

diamonds 

17.  A better  way  of  doing  the  fame 

18.  A colour  to  make  rubies 
39.  To  whiten  amethyfts 

20.  To  make- emeralds  light  and  hard 

21.  To  give  cryftai  a perfect  hardnefs 

22.  A cement  to render-cryftal  like  diamonds,  and 

give  the  fapphires  of  Alenfon  a hardnefs 
to  cut  glafs  with  eafe 

23.  To  make  cryftai  throw  off  as  much  fire  as’dia- 

monds 

24.  Another  way  of  making  diamonds 

25.  To  give  the  white  Amethyft  the  colour  of  a 

true  diamond 

26.  To  imitate  calcedony 

27.  To  make  a cryfolite 

28.  To  make  diamonds  with  jargons 

29.  To  make  what  they  call  doublets  in  rubies  and 

emeralds,  as  they  do  at  Milan 

30.  To  foften  cryftai 

31.  Another  receipt  to  foften  cryftai,  or  any  other 

coloured  ftone,  fo  that  you  may  cut  it  like 
cheefe  ; and  reftore  it  afterwards  to  its 
primary  hardnefs 

32.  Another  equally  ufeful  to  foften  cryftai  and 

fteel 

33.  A pafte  which  will  procure  as  beautiful  eme- 

ralds  as  natural  ones 

34.  Another  way  of  making  emeralds 

35.  To  whiten  imperfeft  diamonds,  or  thofe  which 

have  been  difcoloured 

36.  To  counterfeit  diamonds 

37.  Various  ayes  for  precious  ftones 

38.  A colour  for  glaffes  and  enamels 


Page 

ib. 
ib . 
ib. 

80 
ib, 
ib. 
ib. 

81 

ib. 


82 

ib. 

ib. 

83 

84 

ib. 

85 


4b. 

ib. 

86 


ib. 

ib. 

ib. 

87. 

ib. 

88 


89 


ib. 

90 


1 

£ 


CONTENTS. 


XIII 


Art.  39. 

40. 

41- 


Page 

93 


Another  ruby  colour 

Another  of  the  invention  of  Sainte  Marie  the 

enameller  ib. 

A compofition,  which  is  the  fundamental  bafts 

©fall  enamels  ib. 

42.  To  make  an  enamel  as  white  as  milk  94 

43.  To  make  an  enamel,  turquoife  colour  95 

44.  How  to  prepare  the  fcories  of  copper  for  the  above 

purpofe  ib. 

45.  To  make  blue  enamel  96 

46.  To  make  green  enamel  ib. 

47.  To  make  a black  fhining  enamel  ib. 

48  To  make  an  enamel,  purple  colour  97 

49.  Another  ib. 

tp.  A yellow  enamel  ib. 

51.  To  make  a cryftaline  matter  which  ferves  as  a 

bails  to  red-color  enamels  ib. 

52.  How  to  jnake  a fine  preparation  of  Fufible 

Magnelia,  to  be  employed  in  the  making 
of  red  enamels  98 

53.  To  make  a red  enamel,  of  a moft  bright  and 

beautiful  ruby  hue  99 

54.  To  make  an  enamel,  true  Balais-ruby  color  ib. 

55.  To  make  a bright  enamel,  efcarboucle  color  100 

56.  To  give  rock  cryftal  the  various  colours  of  to- 

paz, rubies,  opal,  heliotrope,  and  others  ib. 

57.  The  method  of  counter-drawing  on  artificial 

Hones,  the  original  camaieaus,  intaglios, 
and  other  gems,  which  are  kept  and  pre— 
ferved  in  the  feveral  mufeums  in  Europe  102 

To  jafper  glafs  globes  103 

58.  To  give  globes  a iilver  color  ib. 

A good  method  for  tinning  the  above-menti- 
oned glafs  globes  ib 

59.  To  make  the  fame  in  colors  104 

60.  To  flick  thefe  globes  upon  one  another  ib. 

61.  To  make  tranfparent  frames  ib. 

62.  Another  ib. 

63.  Another  way,  which  will  make  the  frame  look 

as  made  of  glafs,  and  even  a great  deal 
more  clear  105 

64.  A white  paint  to  preferve  the  putty  which  is 

put  round  the  panes  of  glafles  againfl  the 
injuries  of  the  weather  ib. 

65.  To  clear  glafs  ib. 

66.  How  to  diftinguifh  a true  from  a falfe  Hone  106 

67.  Another  to  the  fame  purpofe  ib. 

B 


XIV 


CONTENTS. 


Art.  68.  To  make  pearls,  and  fvvell  them  to  what  fize 
you  pleafe 

69*  To  dye  cryftal  ruby  hue,  with  lake 
70=  To  make  a fapphire 

71.  Another  compolition  for  the  fapphire 

72.  To  make  an  amethyft. 


Page 

ib. 

108 

109 
1 1 o 

ib. 


CHAP  VI. 


Concerning  Colors  and  Painting. 


I.  To  paint  in  varnilh  on  wood. 

Painters-) 


(Ufeful  to  Carriage 


The  preparation  of  the  wood,  previous  to  the 
laying  of  colors,  and  the  general  procefs  ob- 
ferved  in  laying  them  on  it,  11 1 

To  make  a black  ib. 

To  make  a blue  112 

To  make  the  Grideline.  ib. 


§ II.  To  Paint  on  Paper. 

For  the  red 

6.  To  make  a fine  yellow 

7.  To  make  a green 

8.  To  transfer  a print  on  vellum,  and  then  paint  it. 


ib. 

ib. 

ib. 


§ III,  Compolition  for  Limners. 


9.  How  to  prepare  mod:  colors  for  limning 

10.  To  make  what  is  called  lamp-black 

1 1.  Another  way  of  making  black 

12.  To  make  a blue 

13.  To  make  a turquin  blue 


IT3 

ib. 

ib. 

H4 

ib. 


CONTENTS. 


xv 


Art 


13.  A fine  green  for  limning 

15.  Another  for  the  fame  purpofe 

16.  To  make  what  is  called  the  Sap-green,  or  black' 

berry  green 

17.  To  make  lake 

18.  To  make  a liquid  lake 

19.  Another  way 

20.  For  the  vermilion 

21.  For  the  making  of  carmine 

22.  Of  the  choice  of  colors  fit  for  exprefiing  the  va- 

rious complexions. 


Page 
ib • 
ib. 

ib, 
ib . 
*15 

ib. 

ib. 

ib. 

1 16 


§ IV.  To  make  tranfparent  colors. 


23.  For  the  green  ib. 

24.  For  the  red  ib. 

25.  For  the  yellow  1 t 7 

26.  For  the  blue  ib. 

27.  Another  blue,  very  like  ultramarine  ib. 

28.  A pale  red  to  paint  on  enamel  ib. 

29.  Procefs  of  making  the  purple,  for  painting  on 

enamel  • a moft  admirable  fecret  itS 

30.  How  to  make  a fine  fiefh  color  1 19 

31.  A good  way  to  make  carmine  ib. 

32.  Another  way  ib , 

33.  The  whole  procefs  of  making  ultramarine, 

three  times  experienced  by  the  author  120 

34.  Another  very  fine  and  well  experienced  ultra- 

marine  ib. 

35.  A very  good  and  experienced  paftil  to  make 

ultramarine  of.  The  dofes  as  for  one  pound  121 

36.  The  way  of  mixing  the  lapis  with  the  paftil,  to 

make  ultramarine  122 

3 *j.  Another  fecret  to  compofe  a fine  blue,  fit  for 
wafiiing  in  drawings,  inftead  of  ultramarine, 
which  is  both  too  dear,  and  too  ftrong,  to  be 
ufed  for  that  purpofe  j 24 

38.  The  true  fecret  of  making  Iris  green  125 

39.  To  make  a dark  green  whether  for  the  grounds 

of  miniature  pictures,  or  for  wafhing  on  pa- 
per, or,  in  fhort,  for  draparies  and  terraces  ib. 

40.  To  make  the  biftre  for  the  wafh  1 26 

41.  The  fecret  for  a fine  red  for  the  wafh  ib. 

42.  A fecret  to  make  carmine  at  a fmall  expence  127 


xvi 


CONTENDS. 


§ V.  Compofition  of  colors,  to  dye  fkins  or  gloves* 


Art.  43.  A lively  Ifabel 

44.  For  the  fame,  paler 

45.  For  a pale  filbert  color 

46.  For  an  amber  color 

47.  For  the  geld  color 

48.  For  the  frefh  color 

49.  The  ftraw  color 

50.  A fine  brown 

51.  To  make  a fine  mufk  color 

52.  To  make  a frangipane  color 

53.  An  olive  color 

54.  For  the  wainfeot  color 

55.  How  to  make  fkins  and  gloves  take  thefe  dyes 

56.  To  varnifh  a chimney. 


§ VI.  To  color,  or  varnifh  copperplate  Prints. 


57.  To  varnilh  copperplate  prints  ib. 

58.  How  to  color  thefe  prints,  in  imitation  of 

pictures  in  oil-colors  ib. 

59.  A varnifh  which  fuits  all  forts  of  prints,  and 

may  be  applied  on  the  right  fide  of  it — It 
fuits  alfo  pictures  and  painted  wood. — It 
Hands  water,  and  makes  the  work  appear 


as  fhining  as  glafs  131 

60.  To  make  appear  in  gold,  the  figures  of  a print  ib. 

61.  A curious  fecret  to  make  a print  imitate  the 

painting  on  glafs  132 

62.  Another  to  the  fame  purpofe  133 

63.  The  method  of  chalking,  for  thofe  who  are  not 

acquainted  with  drawing  134 

64.  How  to  prepare  a tranfparent  paper  to  chalk  with  131 

65.  Another,  and  more  fpeedy  method,  of  making 

a tranfparent  paper,  to  be  ufed  inftantly  ib, 

66.  A varnifh  to  render  tranfparent  the  impreflion 

of  a print  which  has  been  glued  on  glafs, 
and  the  paper  fcratched  off,  as  mentioned  in 
Art.  61.  and  62.  136 


Page 

ib, 

ib, 

ib. 

128 

ib, 

ib. 

ib, 

ib, 

ib. 

11 

ib. 

ib. 

130 


CONTENTS. 


xvii 


§ VII.  For  painting  on  Glafs. 

Page 

Art.  67.  How  to  draw  on  glafs  ib. 

68.  A color  for  grounds  on  glafs  137 

69.  Preparations  of  lake  for  glafs  ib . 

70.  Preparation  of  the  blue  purple,  for  glafs  ib. 

71.  Preparation  of  the  green  for  glafs  ib, 

72.  Preparation  of  the  yellow  for  the  fame  138 

73.  Preparation  of  the  white  ib. 

74.  The  proper  varnifh  to  be  laid  on  glafs  after 

painting  ib. 

75.  How  to  paint  on  glafs  without  fire.  ib. 


§ VIII,  Preparations  of  colors  of  all  forts,  for  oil,  wa- 
ter, and  crayons. 


76.  An  oil  to  grind  colors  with,  when  the  works  are 

much  expofed  to  the  injuries  of  the  weather 

77.  To  marble  and  jdfper  paper 

78.  To  clean  pictures 

79.  Another  for  the  fame  purpofe 

80.  A fecret  to  render  old  pictures  as  fine  as  new 

81.  An  oil  to  prevent  pictures  from  blackening. — 

It  may  ferve  alfo  to  make  cloth  to  carry  in 
the  pocket  againft  wet  weather 

82.  A wafli  to  clean  pictures 

83.  Another  way 

84.  Another  way 

85.  A very  curious  and  fimple  way  of  preventing 

flies  from  fitting  on  pictures,  or  any  other 
furniture,  and  making  their  dung  there 

86.  To  make  indigo 

87.  To  make  a yellow 

88.  An  azure  of  mother-of-pearl 

89.  A white  for  painters  which  may  be  preferv— 

ed  for  ever 

90.  Another  white  for  ladies’  paint 

91.  A good  azure 

9.2*  An  azure  from  filv-er,  done  in  lefs  than  a fort- 
night 

93,  To  make  an  .azured  water 
B 2. 


ib. 

139 

ib. 

140 
,b. 


ib.„ 

ib. 

M* 

ib. 


ib. 

ib. 

ib. 

142 

ib. 

ib. 

ib. 

M3 

ib. 


xviii 


CONTENTS. 


Art.  94.  Another  way  of  making  azure 

95.  A fine  azure 

96.  Another  way 

97.  Another  way 

98.  To  make  an  admirable  white  lead,  fit  for  oil- 

painting  and  coloring  of  prints 

99.  The  preparation  of  verdigrife 
100.  A fine  liquid  green 

1 oi.  To  make  the  Stil-de-grain,  which  we  call 
Brown  pink 

102.  To  make  a fine  vermilion 

103.  A fecret  to  draw  without  either  ink  or  pencil 

104.  To  make  an  imitation  of  enamel  on  tin,  for 

chimney-branches,  &:e. 

S 05.  A very  valuable  fecret  to  make  exceeding 
good  crayons,  as  red  as  chalk.  This  fecret 
is  of  the  discovery  of  Prince  Robert,  Bro- 
ther to  Prince  Palatine 

ic6.  To  render  the  ftone-cinnabar  and  vermilion 
finer  : and  at  the  fame  time,  to  prevent 
them  from  blackening. 

107.  The  true  procefs  ufed  in  the  compofition  of 
the  Eaflern  Carmine 

308.  The  true  procefs  obferved  in  making  the  lake 

309.  To  make  the  fine  columbine  lake 
no.  A fine  red  water  for  minature  painting 
III.  The  receipt  of  the  fine  Venetian  lake 
3 12.  Directions  for  coloring  prints 

113.  Directions  for  the  mixture  of  colors 

1 14.  Directions  for  painting  frefco 

115.  Directions  for  the  choice,  ufe,  and  compofi- 

tion of  the  colors  employed  for  the  above 
purpofe 

316.  Directions  for  painting  in  oil  on  a wall.  Me- 
thod 1. 

117.  Method  2 

1 1 8.  Method.  3 

119.  Directions  for  painting  in  oil  on. wood 

120.  Directions  for  painting  in  oil  on  canvas 

1 21.  Which  colors  are  ufed  for  the  purpofe 

122.  Which  oils  are  ufed  in  painting 

1 23.  To  take  off  inllantly  a copy  from  a print,  or 

a picture 

124.  Directions  to  make  the  Spanifh  carnation 
1 25.  To  make  the  Spanifh  ladies  rouge 

126.  A fine  lake  made  with  fhell-lac 

127.  Directio'ns  to  make  cinnabar,  or  vermilion 


Page 

ib. 

144 

ib . 

lb . 

145 

ib* 
ib . 

ib. 

146 

ib. 

ib. 


ib * 


147 

148 
I50' 

15 1 

152 

ib. 

.154 

15& 


I57 


159 

ib. 

ib. 

160 
ib. 
lC>2 

164 

165 

ib. 

166 

ib. 

Z&7 


CONTENTS, 


xix 


Page 


Art.  128.  Another  very  different  method  of  making  cin- 
nabar ib» 

129.  An  azure  as  fine  as,  and  which  looks  fimilar 

to  ultramarine  169 

130*  The  fame  another  way,  as  praCtifed  in  Ger- 
many 17°' 

131.  Another  very  fine  azure  ib* 

132.  Another*  ib. 


§ IX.  Preparation  of  the  lapis  lazuli  to  make  ultra- 
marine* 


133.  iff.  The  general  manipulation  of  the  whole 

procefs  ; each  tingle  part  of  which  is  treated 

of  in  particular  afterwards  171 

134.  2d.  Directions  to  be  obferved  in  the  procefs 

of  preparing  the  ftrong  cement,  in  which  the 
/apis  lazuli  is  to  be  incorporated,  to  draw  af- 
terwards the  azure  from  it.  173 

I35»  To  make  another  cement,  of  a fofter  nature, 

for  the  faid  azure  175 

136.  Directions  to  prepare  and  purify  the  lintfeed 

oil  for  the  azure  ih» 

137.  The  lye  to  wafh  the  ultramarine  with.  176 

138.  Another  fort  of  lye  for  the  fame  purpofe  177 

139.  Directions  for  the  choice  of  the  veffels  in 

which  the  moff  impure  ultramarine  is  to  be 
walhed,  in  order  to  be  mixed  afterwards 
with  the  other  azure.-  ib9. 

140.  Obfervations  proper  to  be  made  for  difcerning 

the  virtue,  and  good  or  bad  qualities,  of  the 
lapis  lazuli , from  which  you  intend  tc  com- 
pofe  ultramarine  178 

141.  The  method  of  calcining-,  and  otherwife  pre- 

paring, the  lapis  lazuli^  in  order  to  grind  it  af- 
terwards 180 

142.  Directions  for  making  the  liquor  fit  to  grind 

the  lapis  with,  in  order  to  make  the  ultra- 
marine  ib,. 

143*  The  method  of  grinding  the  lapis  lazuli  on  por- 
phyry, and  the  ligns  which  attend  it  181 

144*.  The  method  of  incorporating  the  grinded  lapis 

lazuli , with  either  of  the  ffrong  or  foft  cements  183 
145  Directions  for  extracting  the  azure  out  of  the 

cement  3.84 


XX 


C 0 N T E N T S. 


Art.  146.  Obfervations  on  the  colors  ,of  the  azures  at 
their  coming  out  of  the  cement,  and  the  figns 
which  attend  them  187 

147.  The  wafhing  and  purifying, of  the  azures  after 

they  are  got  out  of  the  cement  ib . 

148.  Another  way  of  purifying  the  fame  azures  with 

yolks  of  eggs  ' 188 

149.  Another  particular,  and  fcarce  fecret  for  puri- 

fying azures  ib, 

150.  How  to  run  the  azures,  after  having  been  thus 

cleanfed,  wafhed,  and  purified  189 

15 1.  The  method  of  making  the  green  azure  1Q0. 

152.  Another  fort  of  a green  azure  391 

153.  A very  fine  method  for  marbling  paper..  1,92 


CHAP.  VII, 

Relative  to  the  Art  of,  Gilding. 

1.  The  method  of  gilding  with  fize,  or  with  oil  ib,,.. 

2.  To  gild  with  fize,  or  what  is  called  in  burniih— 

gold  193 

2.  To  gild  without  gold  109 

3.  Another  to  the  fame  purpofe  ib,. 

4.  A gold  without  gold.  200. 

5.  The  preparations  of  the  gum  water  ib, 

6.  To  write  in  gold  or  filver  ib. 

7.  To  gild  on  glafs,  earthen,  or  china  wares  ib.. 

8.  To  write,  er  paint  in  gold  color  ib, 

9.  To  write  or  paint’ in  filver,  efpecially  with  a 

pencil  201 

10.  To  whiten  and  filver  copper  medals  . ib, 

11.  A water  to  gild  iron  202 

12.  To  whiten  exteriorly  copper  fiatues  ib. 

13.  To  write  in  gold  letters,  on  pots,  or  boxes  ib, 

14.  To  gild  filver  in  water  gilding  without  the 

afiifiance  of  mercury  ib. 

15.  The  liquor,  called  the  fauce,  which  is  to  be 

ufed  for  coloring  filver  plates,  gilt  with  the 
above  defcribed  powder  203 

j:6.  A water  which  gilds  copper  and  bronze.  A fe- 
cret very  ufefttl  for  watch  and  pin-makers  204,. 
ig,  A hot  hex  ib, . 


CONTENTS. 


Art.  18. 

19. 

20. 

21. 


22. 

23. 

24. 


i: 


29. 

30. 

3i- 

32. 

33- 

34. 

35. 

36. 
37- 
38. 
39- 

40. 

41* 

42. 

43- 

44. 

46. 

47- 

48. 

49- 


Page 

A water  to  gild  fteel  or  iron,  after  being  well 

polifhed  ib. 

To  lilver  copper  figures  205 

To /Silver,  or  gild  pewter  ib* 

A compofition  to  lay  on  lead,  tin,  or  any  other 
metal,  in  order  to  hold  fall  the  ready  gilt 
leaves  of  pewter  which  are  applied  on  it  ; 
ufeful  for  gilding  on  high  fteeples,  dooms 
&c.  i&* 

To  clean  and  whiten  fiver  206 

The  preparation  of  gold  in  fhell  ib. 

To  bronze  in  gold  color  ib* 

Another  to  the  fame  purpofe  207 

How  to  matt  burnifhed  gold  ib. 

How  to  do  the  fame  to  burnifh  filver  ib. 

The  method  of  applying  gold,  or  lilver  in  fhell, 

on  the  wood  ib. 

To  gild  fandy  gold  208 

The  varnifh  fit  to  be  laid  on  gilding  and  filter- 
ing ib. 

The  method  of  bronzing  ib. 

A water  to  gild  iron  with  ib. 

To  make  the  fine  writing  gold  209 

How  to  get  the  gold  or  filver,  out  of  gilt  plates  ib. 
To  gild  paper  on  the  edge  ib. 

To  gild  on  vellum  210 

Another  way  ib. 

Another  way  ib. 

A gilt  without  gold  ib . 

To  gild  without  gold  2II 

To  gild  on  calf  or  fheepfkin  ib. 

Gold  and  filver  in  fhell  ib. 

To  gild  marble  ib. 

To  apply  gold  on  glazed  wares,  cryftal,  glafs, 

china,  See.  ib. 

Matt  gold  in  oil.  212 

To  dye  any  metal,  or  ftone,  gold  color,  with- 
out gold  ib. 

To  whiten  copper  ib. 

To  whiten  lilver  without  the  afliftance  of  fire  ib. 

To  whiten  iron  like  lilver.  ib% 


xxii 


CONTENTS. 


Chap. 


viii. 


I he  Art  of  Dying  Woods,  Bones,  &c. 


An,  i 

2 

3 

4 
S' 
6. 

7- 

8. 

y- 

10. 

11 . 

12. 

T3- 

14. 

it 

I 

19. 

20. 

21. 

22. 

23. 

24. 
25- 
26. 

27. 

28. 

29. 

30. 

31. 

32. 
33- 
34. 


& 


35 

3 

37. 

& 


c°Wpofition  for  red 
Another  red 

* Another  way 

‘ Ibfrf'"00? of  * P"Pl«h  color 

• d, ue  purple 

> Ano ther 
- A blue  for  wood 
■ A green 
A yellow 
Another  yellow 
Another  fine,,  yellow 

To  dyv!  ™od  “ a fine  Polidicd  white 
J °;/e  m P»hJhed  black 
Another  way 

imitate  ebony 
Another  v/ay 
Another  way 
Another  ebony  black 
Another  way 

A fine  black,  eafily  made 
1°  °ye wood  lilver  fafhion 
0 dye  m gold,  lilver,  or  copper 

PICCe  or  Pear  tretb  what  un- 

emulations  one  likes 

Jo  imitate  the  root  of  nut  tree 

ToSle^Vd0’01'  t0  the  Cherry-trec  wood 
To  imitate  white  marble 
To  imitate  black  marble 
f o marble  and  jafper 
For  the  aventurine 
A counterfadion  of  coral 
~ G fofren  amber,  otherwife  karabe 
{°  the  impreflion  of  any  feal 
Another  way 

To  get -birds  with  white  feathers 
J ° foften  ivory 
To  dye  ivory  thus  foftened 
Another  way  to  foften  ivory  ' 


Page 

213 
ib. 

214 
ib. 
ib . 
ib. 
it: 
ib. 

11 5 

ib. 

ib. 

ib. 

ik. 

216 

ib. 

ib. 

ib. 

21-} 

ib. 

ib. 

ib. 

2lS 

ib. 

ib. 

ib. 

ib. 

219 
ib. 
ib. 

220 
ib. 

221 

ib. 

222 

ib. 

ib. 

223 

ib. 


CONTENTS. 


xxiii 


Art.  39.  Another  way 

40.  To  whiten  ivory,  which  has  been  fpoiled 

41.  Another  way 

42.  To  whiten  green  ivory  ; and  whiten  again  that 

which  has  turned  of  a brown  yellow 

43.  To  whiten  bones 

44.  To  Petrify  wood,  8zc. 

45.  To  imitate  tortoife-fhell  with  horn 
46*  A preparation  for  the  tortoife-fhell 

47.  To  dye  bones  in  green 

48.  Another  way 

49.  To  dye  bones,  and  mould  them  in  all  manner 

of  fliapes 

50.  To  dye  bones  in  black 

51.  To  foften  bones 

52.  To  dye  bones  in  green 

53.  A fait  for  hardening  foft  bones 

54.  To  make  figures,  or  vafes,  with  egg-fhells 

55.  To  dye  bones  and  ivory  of  a fine  red 

56.  To  make  a pafte  in  imitation  of  black  marble 

57.  A receipt  to  dye  marble,  or  alabafter,  in  blue 

or  purple 

58.  To  bronze  wooden,  plaifter,  ivory,  or  other 

figures,  fo  that  the  bronze  may  ftand  water 
for  ever 

59.  The  varnifh  fit  for  bronzing 

60.  A water  to  dye  bones  and  wood 

61.  To  dye  bones  and  ivory  an  emerald  green 

62.  To  dye  bones  any  color 

63.  To  whiten  alabafter  and  white  marble 

64.  To  blacken  bones 

65.  Another  way  to  dye  woods  and  bones  red 

66.  The  fame  in  black 

67.  For  the  green 

68.  To  dye  wood  vermilion  color 

69.  To  foften  horn,  fo  that  you  may  caft  it  in  a 

mould  as  melted  lead. 


Page 
ib . 

224 
ib. 

ib. 

ib. 

225 
ib. 
ib. 
ib. 
ib. 

226 

227 
ib. 
ib. 
ib. 

228 
ib. 
ib. 


229 


ib. 

231 
ib. 

J93 

ib. 

ib. 

232 

ib. 


C H A P.  IX. 


Of  the  Art  of  Calling  in  Moulds 


s.  To  call  a figure  in  bronze 
2-  How  to  gild  fuch  forts  of  figures 


233 

242 


Xxi\r 


CONTENTS. 


Art.  3.  Of  the  choice  and  compofition  of  metals 


Page 

243 


CHAP.  X. 


Of  Making  curious  and  ufeful  forts  of  Ink. 


2.  A good  fhining  ir|k. 

2.  To  write  on  greafe,  and  make  the  ink  run  on  it 
3*  An  ink-ftone,  with  which  ink- {lands  maybe 
made,  and  with  which  you  may  write  with- 
out ink 

4.  To  write  with  common  dear  water 

5*  A good  ink  both  for  drawing  and  writing 

6.  To  make  very  good  ink  without  gall-nuts  ; 

which  will  be  equally  good  to  wafh  draw- 
ings and  plans,  and  ftrike  very  neat  lines 
with  the  pen 

7.  An  invilible  ink 

5.  Another  way 

9.  To  make  good  india  ink 

10.  Red  ink 

11.  A green  ink 

12.  To  make  an  ink  which  appears  and  difappears, 

alternately 

13.  The  invilible  method  of  conveying  fecrets. 

iff,  Ink 

14.  An  ink  to  write  over  the  other.  2d  Ink 

15.  Another  ink  which  effaces  the  fecond,  and 

makes  the  firlt  appear.  3d.  Ink. 

16.  An  ink  which  will  go  off  in  fix  days 

17.  Another,  which  you  may  rub  off  when  you 

pleafe 

18.  Powder  ink 

19.  An  exceeding  good  Writing  ink 

20.  A gold  color  ink,  without  gold 

21.  Another  way 

22.  To_write  in  lilver  without  lilver 

23.  A good  fhining  ink 

24.  A blue  ink 

25.  A yellow  ink. 

26.  A green  ink,  which  may  keep  two  years 

27.  A fhining  ink 


244 

ib. 


245 

ib. 

246 


ib, 

ib. 


247 

ib. 


ib. 

ib. 


248 

ib. 

ib. 


249 

ib. 

ib. 

ib. 

250 
ib. 
ib. 

251 
ib. 
ib. 
ib. 
ib. 

252 


CONTENTS. 


XXV 


Art.  28. 


29. 

30- 

31- 

32- 

33- 

34- 

35- 


36. 

37- 

38. 

39- 

40. 

41. 

42. 

43- 

44- 
45* 

46. 

47. 

48. 

49- 

5°- 

51* 

52. 

53- 

54- 

% 

$ 


£ 

61. 

62 

g 


Page 

A way  of  writing  which  will  not  be  vifible, 
unlefs  you  hold  the  paper  to  the  fun,  or 
to  the  light  of  a candle.  ib. 

A fecret  to  revive  old  writings  which  are  al- 

moft  defaced  ib. 

To  write  in  gold  or  lilver  letters  253 

An  iris  on  white  paper  ib. 

A fhining  ink  ib. 

A common  ink  254 

How  to  prepare  printers  ink  ib. 

The  preparation  of  the  ink  which  ferves  to 
write  inferiptions,  epitaphs,  Sec.  on  ftones, 
marble,  Sec.  ib. 

The  various  ways  of  making  an  ink  for  writ- 
ing. ill  Method.  255 

Another  way.  2d  Method  ib. 

Another  way.  38  Method  ib. 

Another  way.  4th  Method  156 

Another  way.  5th  Method  ib. 

Another  way.  6th  Method  ib. 

Another  way.  7th  Method  257 

Another  way.  8th  Method  ib. 

Another  way.  9th  Method  ib. 

A11  ink  which  may  be  made  inftantly  258 

Another  way  to  the  fame  purpofe  ib. 

A portable  Ink,  without  gall-nut  or  vitriol  ib. 

Another  portable  ink,  in  powder  ib. 

Another  portable  powder  to  make  ink  inftantly  259 
Another  fort  of  powder  to  the  fame  purpofe  ib. 

A yellow  ink  260 

Another  way  ib. 

Another  way  ib. 

Another  fort  of  yellow  liquor  ib. 

Another  way  26  r 

Another  way  fuperior  to  all  the  reft  ib. 

Of  the  ufe  of  fugar-candy  in  ink  ib. 

A fort  of  black  ink  fit  for  painting  figures  and 
to  write  upon  fluffs,  and  linen,  as  well  as 
on  paper  ib. 

To  prevent  ink  from  freezing  in  the  winter  262 

How  to  renew  old  writings  almoll  defaced  ib. 

A green  ink  W ib. 

Another  way  ib. 

To  write  in  gold  letters,  on  iron  or  fteel  ib. 

An  ink  which  writes  like  lilver,  without  fil- 

ver  in  it  263 


xxvi 


CONTENTS. 


Art.  65.  To  write  on  filver  in  black  which  will  never 
go  off. 


Page 

263 


CHAP  XI. 


Relative  to  Wine. 


?.  To  make  a wine  to  have  the  tafte  and  flavour 

of  French  mufcat  264 

2.  To  make  the  vin-doux  ib. 

3.  To  make  vin-bnurru , of  an  excellent  tafte  ib, 

4.  To  imitate  a malvoijre  ib, 

5.  To  change  red  wine  into  white,  and  wite  into 

red  265 

6.  To  prevent  wine  from-  fufting,  otherwise  tail- 

ing of  the  cafk,  and  to  give  it  both  a tafte 
and  flavour  quite  agreeable  ib. 

7*  To  make  a vine  produce  a fweet  wine  ib. 

8.  To  make  a fweet  wine  of  a very  agreeable  fla- 

vour, and  belides  very  wholefome  ib. 

9.  To  clarify  in  two  days  new  wine  when  muddy  266 
20.  To  make  the  wine  keep  mout  or  unfermented 

for  twelve  months  ib. 


11. 

To 

make  a wine  turn  black 

ib. 

12. 

To 

clarify  a 

wine  which  is  turned 

ib. 

IS- 

To 

correct  a 

bad  flavour  in  wine 

267 

14. 

To 

prevent 

wine  from  fpoiling  and  turning 

ib. 

15- 

To 

prevent 

thunder  and  lightning  from  hurt- 

ing  wine 

ib. 

t6. 

To 

prevent 1 

wine  from  corrupting 

ib. 

17. 

To 

reftore  a 

wine  turned  four  or  fharp 

ib. 

18. 

To 

reftore  a 

wine  corrupted  and  glairy 

ib. 

19. 

To 

prevent  - 

wine  from  growing  four,  and  turn- 

mg  into  v 

inegar 

ib. 

2®. 

To 

make  a r 

:ew  wine  tafte  as  an  old  wine 

268 

21  . 

To 

reftore  a 

wine  turned 

ib. 

22. 

To 

reftore  a 

wine  f ufted,  or  tailing  of  the  cafk 

ib. 

*3- 

To 

prevent  wine  from  pricking 

ib. 

CONTENT  S. 


xxvii 


Art.  24.  To  make  wine  keep 

25.  To  clarify  wine  eafily 

26.  To  prevent  wine  from'  turning 

27.  To  corre&  a mufty.  tafte  in  wine 

28.  Another  method 

29.  To  correct  a four  or  bitter  tafte  in  wine 

30.  To  reftore  a fpoiled  wine 

31.  To  fweeten  a tart  wine 

32.  Another  way 

33.  To  prevent  tartnefs  in  wine 

34.  To  heighten  a wine  in  liquor,  and  give  it  an 

agreeable  flavour 

35.  To  give  wine  a moft  agreeable  flavour 

36.  How  to  And  out  whether  or  not  there  be  water 

mixed  in  a cafk  of  wine 

37.  To  feparate  the  water  from  wine 

38.  To  ungreafe  wine  in  lefs  than  uventy-four 

hours 

39.  To  reftore  a wine 

40.  To  corre<ft  a bad  tafte  and  fournefs  in  wine 

41.  Another  way 

42.  Another  way 

43.  To  cure  thofe  who  are  too  much  addi tiled  to 

drink  wine 

44.  Another  method,  no  lefs  certain 

45.  To  prevent  one  from  getting  intoxicated  with 

drinking 

46.  To  prevent  intoxication  by  drink 

47.  Another  way 

48.  Another  way 

49.  Another  method 

50.  Another  way 

51.  A method  of  making  people  drunk,  without 

endangering  their  health 

52.  Another  way 

53.  To  recover  a perfon  from  intoxication 

54.  To  prevent  the  breath  from  fuelling  of  wine 

55.  To  preferve  wine  good  to  the  laft 


Page 

268 

269 
ib. 
ib . 
ib . 
ib. 
ib. 

2-JO 

. ib. 


ib. 

ib. 

271 
ib. 

ib. 

ib, 

272 
ib. 
ib. 


ib. 

ib* 

273 

ib. 

ib. 

ib. 

ib. 

274 

ib. 
ib. 
ib. 
ib. 
ib . 


XXvUl 


CONTENTS. 


CHAP.  XII. 


Concerning  the  Compofition  of  Vinegars. 

Page 

Art.  i.  To  make  good  wine  vinegar  in  a fhort  time  275 

2.  To  change  wine  into  ftrong  vinegar  ib. 

3.  1 o make  very  good  and  ftrong  vinegar  with 

the  worft  of  wines  ib, 

4.  To  turn  wine  into  vinegar  in  lefs  than  three 

hours  ib, 

5.  To  reftore  fuch  a wine  to  its'firft  tafte  276 

6.  An  excellent  preparation  of  vinegar  ib, 

7.  To  render  alkali  ib, 

8.  To  make,  in  one  honr,  good  rofe  vinegar  ib, 

9.  Another  method  to  make  fuch  vinegar  in  an 

inflan  t ib, 

10.  To  operate  the  fame  in  one  hour’s  time,  on  a 

larger  quantity  of  wine  277 

1 1.  The  receipt  of  the  vinegar  called  the  Grand 

Conftables’s  Vinegar  ib, 

12.  A fecret  to  increafe  the  ftrength  and  fharpnefs 

of  the  vinegar  ib, 

13.  Another  way  to  do  the  fame  278 

14.  The  fecret  for  making  good  vinegar,  given  by 

a vinegar-man  at  Paris,  ib, 

15.  To  make  vinegar  with  water  279 

36.  To  make  good  vinegar  with  fpoiled  wine  ib, 

37.  A dry  portable  vinegar,  or  the  vinaigre  cn  poudre,  ib. 


CHAP.  XIII. 

Of  Liquors  and  eftential  Oils. 


Art.  1.  To  make  wine  as  good  as  Spanifh  wine  28# 

2.  Another  way  to  imitate  Spanifh  wine  281 

3.  To  make  the  Roffolis  ib. 

4.  To  make  a Roffolis  which  may  ferve  as  a 

foundation  to  other  liquors  282 


CONTENTS. 

Page 

■ 5* 

To  make  ambrofy 

ib. 

6. 

For  the  nedlar 

ib. 

7* 

A common  RofTolis 

283 

8. 

Another  RofTolis 

ib . 

9. 

Another  way 

ib. 

10. 

To  make  Eau  de  Franchipane 

284 

11. 

Orange-flower  water  made  inftantly 

ib. 

12. 

Mufcadine  rofe-water 

ib. 

i3. 

To  make  rafpberry,  ftrawberry,  cherry, 
fuch  waters 

0 

*-t 

0 

Sr* 

rt 

*-s 

14.  Lemonade  water  at  a cheap  rate  285 

15.  "Apricot  water  ib* 

16.  To  make  exceeding  good  lemonade  ib, 

17.  To  make  orangeade  the  fame  way  ib, 

]8.  To  make  Eau  de  Verjus  ib , 

19.  To  make  orgeat-water  286 

20.  Other  waters  ib, 

21.  To  make  a cooling  cinnamon  water  ib, 

22.  To  make  coriander  water  287 

23.  Anife-feed  water  ib, 

24*  Citron  water  ib • 

25*  Cinnamon  water 

26.  To  make  cedrat  water 

27*  To  make  cedrat  another  way  288 

28.  Juniper  water  ib, 

29.  To  make  good  hydromel,  otherwife  metheglin  ib, 

30.  To  make  Eau  cPAnge  , 289 

35*  Another  Eau  d'Ange  ib,. 

32.  Another  Eau  d'Ajige  ib,  . 

33.  A light  and  delicate  Roflolis,  known  under  the 

denomination  of  Populo  290 

34.  Angelic  water  ib, . 

35.  The  preparation  of  mufk  and  amber,  to  have 

it  in  cordials  2Ql. 

36.  To  make  Eau-de-Cete  ib,  . 

37.  To  make  the  compounded  Eau-elairette  ib, 

39.  The  cinnamon  water  292 

40.  To  make  a ftrong  anife-feed  water,  or  anima- 

ted brandy  ib,  . 

41.  To  make  white  Ratafia,  called  otherwife  iiW- 

de-Noiauj  or  kernal  water  ^ ib, 

42.  To  make  good  Hypocras,  both  the  red  and  white 

fort  ib, 

43.  To  make  good  RofTolis  293 

44.  An  effence  of  Hypocras,  to  make  this  liquor 

inltamly,  and  at  will  ib, 

C 2 


\ XXX 


CONTENTS. 


Art.  45.  An  exceeding  good  Ratafia 

46.  ‘An  effence  of  ambergrife 

47.  Another,  and  fhorter  way  of  making  the  fame 

48.  A fmelling  water 

49  A receipt  to  compofe  one  pint  of  Roffolis,  with 
which  you  can  make  forty 

50.  To  make  a Roffolh  after  that  of  Turin 

51.  How  to  make  Sherbet , a Perfian  fpecies  of  punch 

52.  An  exceeding  fine  effence  of  Hypocras 
To  make  Vi n-d.es  Dieux 

54.  Burnt  wine 

55.  To  imitate  mufeat  wine 

56.  Eau—clairette  fimple 

57.  A violet  water 

58.  To  make  a clear  and  white  Hypocras 
59  For  the  white  Hypocras 

60.  To  make  the  true  Eau-de-Noiau 

61.  To  make  Eaude  Fenouillette , fuch  as  it  comes 

from  the  Ifle  of  Retz 

62.  To  make  an  hypocras  with  water 

63,.  Of  the  various  liquors  with  which  hypocras 
may  be  made 

64.  A RoJJolisj  Turin  fafhion 

65.  An  admirable  oil  of  fugar 

66.  Another  oil  of  fugar,  without  the  afUftance  of 

fire 

67.  An  admirable  effence  of  red  fugar 

68.  Another  oil  of  fugar,  exceffively  good 

69.  How  to  extract  the  eflential  oil  from  any  flower 

70.  Effence  of  jeffamine,  rofes,  and  other  flowers 

71.  To  draw  an  oil  from  jeffamine,  or  any  other 

fxowers 

72.  To  draw  the  eifential  oil  of  rofes 
-73.  The  oil  of  cinnamon 

74.  An  effence  of  jeffamine 

75.  Efience  of  ambergrife 

76.  Effence  of  capon,  and  other  fowls 

77.  Virginal  milk 

78.  How  to  make  the  Hipotequc 

79.  An  exceeding  good  ptifan 

8d.  How  to  colour  any  fort  of  liquor 

81.  A lady’s  fine  rogue , not  at  all  hurtful  to  the  fkin 

like  other  rogues , wherein  there  always  en- 
ters a mixture  of  lead  or  quick-lilver 

82.  An  exceeding  fine  fmelling  water,  made  at  a 

yery  fmall  expence 


Page 

294 


ib. 

295 


ib. 

296 

ib . 


297 

ib. 


298 
ib. 
ib . 
ib. 


299 

ib. 

ib. 


ib. 

301 


ib. 

302 


ib. 

ib, 

303 

ib. 

304 


ib. 

305 

ib. 

ib. 

ib. 

3®6 

ib. 


% 


ib. 


ib. 


CONTENTS. 


XXXI 


Page 


Art.  83.  The  receipt  of  the  Eau  imferiale^  or  Imperial 

water  ib. 

84.  The  receipt  of  the  fyrup  of  orgeat  of  Montpe- 

lier 309 

85.  A receipt  to  make  an  imitation  of  coffee  310 

86.  Another  way  ib. 

87.  Directions  for  preparing  the  true  coffee  31 1 

88.  Directions  for  the  preparing  of  tea  31  2 

89.  A receipt  for  the  making  of  chocolate.  314 


C A P-  XXV. 


Relative  to  the  Confectionary  Bufinefs. 

1.  Preferved  nuts 

2.  Orange-flower  pafle 

3.  Pafle  of  jeflamine 

4.  Apricot  Pafle 

5.  Currant  pafle 

6.  A verjus  pafle 

7.  How  to  make  fyrups  with  all  forts  of  flowers, 

which  lhall  be  poflefled  of  all  their  tafle, 
flavour,  and  fragrancy 

8.  Rafpberry  fyrup 

9.  Apricot  fyrup 
IO.  The  verjus  fyrup 

ix.  A general  manner  of  making  fyrups,  applica- 
ble toalmolt  all  forts  of  fruits,  efpecially 
currants. 

12.  To  make  liquid  currant  jam 

13.  To  make  the  fame  with  cherries 

14.  Another  way  to  preferve  cherries,  wi,th  or 

without  Hones 

15.  To  make  the  liquid  rafpberry  jam 
j6.  The  verjus  jam 

17.  The  fame  with  powder  fugar 

18.  Peeled  verjus 

19.  To  preferve  March  double,  or  Angle  violets 

20.  To  make  a dry  preferve  of  the  fame  violets 

21.  Another  way  to  make  them  liquid 

22.  To  preferve  apricots,  when  neither  roo  rioe 

nor  too  green 

23.  How  to  make  a dry  preferve  of  them 

24.  To  preferve  green  apricots 


315 

316 
ib. 
ib. 

317 

ib. 


ib. 

318 
ib. 

319 


ib, 

lb. 

320 


ib. 

ib. 

321 
ib. 

322 
ib. 
ib. 

323 

ib. 

324 
ib. 


xxxfi 


CONTENTS. 


25.  To  make  the  Cotignac  liquid 

26.  Another  way 

27.  How  to  make  the  caramel 

28.  To  make  Raifinet 

29.  To  preferve  quinces  in  red 

30.  To  Jo  the  fame  in  white 

31.  To  prefer ve  RouJ/el.t,  Mufcadine , and  other  forts 

of  pears 

32.  A preferve  of  green  almonds 

33.  To  make  the  fame  into  a compotte 

34.  To  make  dry  portable  cherries 

35.  The  preferve  of  orange-flowers,  whether  in 

loofeTeaves,  or  in  beds,  or  even  in  grapes 
of  bunches 

36.  A marmalade  of  orange-flowers 

37.  To  make  an  apricot,  or  peach  jam 

38.  An  apricotjam,  after  the  French  way- 

39.  To  make  rafpberry,  currant,  and  cherry  jam 

40.  To  make  a good  currant  jelly 

41.  To  make  a verjus  jelly 

42.  To  make  an  apple  jelly- 

43.  To  make  the  conferveof  orange-flowers 

44.  A conferve  of  violets 

45.  A conferve  with  rafpings  of  Portugal  oranges 

and  lemons,  conjointly  or  feparately 

46.  To  make  almonds  a-la— praline 

47.  To  whiten  cherries,  currants,  rafpberries, 
grapes,  ftrawberries,  and  other  fuch  like  fruits 

48.  To  make  iced  maroons 

49.  To  make  the  Royal  majfepins 

50.  To  make  Savoy  bifcuits 

51.  To  make  bitter  almond  bifcuits 

52.  To  make  meringues 

53.  The  fame  with  cinnamon,  or  chocolate 

54.  Another  way  of  icing,  contrived  for  the  fake 

of  certain  fcrupulous  perfons 

55.  To  make  gimblettes 

56.  To  make  hifcotins 

57.  To  make  lemon  lozenges 

58.  How  to  preferve  orange-peels  all  the  year 

round,  but  efpecially  in  the  month  of  May 

59.  To  make  a pafte  with  whatever  fruit  it  may  be 

60.  The  Genoa  pafte 

61.  Quinces-jam,  and  other  fruits 

62.  Genoa  bifcuits 

63.  The  queen’s  cakes,  or  bifcuits 

64.  Macaroons 


Page 

3*6 


ih. 


3*7 


ih. 


ih. 

328 


ih. 

329 

ib% 

ih. 


330 

331 

ih. 


333 

ih. 

th. 


334 


ih. 


ih. 

33  5 

ih. 

ih. 

336 

337 

338 

ih. 

339 

ih. 

ih. 

340 

341 

ih. 

ih. 


ID* 

ih • 

343 

ih. 


xxxiii 


CONTENTS. 


Page 

65.  A method  of  making  cakes  exceeding  fine  ih. 

66.  Another  particular  method  of  making  cakes  ih, 

67.  A cream  made  without  fire  344 

68.  A cream  which  cuts  as  a rice  pudding  ih, 

69.  To  make  an  exceeding  good  boiled  cream  ih, 

70.  To  make  whipped  cream  345 

71.  Another  fort  of  a cream.  ih, 

§ Of  Summer  Compottes,  or  fiewed  Fruits, 


72.  The  rafpberry  compotte 

73.  The  apricot  Compotte 

74.  Another  wa>  of  doing  the  fame 

75  To  do  the  fame  fruit,  as  well  as  peaches  when 
ripe 

76.  To  make  a compotte  of  the  fame  fruit  as  above, 

and  even  plumbs  broiled 

77.  To  make  a compotte  perdigon  plumbs 

78.  The  fame  for  m'nabelles , purple  and  black  da- 

maik,  Sainte  Catherine , and  other  plumbs 

79.  Compottes  of  veijus  hi  grain 

80.  Compottes  of  peeled  verjus 

81.  The  compottes  of  pears  called  mufeat , the  firft 

and  moil  early 

82.  The  compotte  of  the  larged:  forts  of  pears,  fuch  as 

Beurre,  MeJ):re—jcan^  Bergamotte , Vet  telongue^ 
Bxddery^  Mouiile— houcke , simudotte^  Tdoublejieur , 
Bon— chretien  d' h\ver , Franc— reaL  &C. 

83.  A compotte  of  pears  a-la—braife 

84.  A compotte  of  -quinces 

85.  Compotte  of  apples,  Portuguefe  fafhion 

86.  A jelly  compotte  of  apples 

87.  A compotte  of  apples  a—!  a—bouillonne. 


ih. 

346 


347 


ih, 

ib, 

343 

ib, 

ib, 

347 


-/*. 

ib. 


35° 


X*. 

ib. 


355 


CHAP.  XV. 


Relative  to  the  Art  of  preparing  Snuff. 

Art.  1.  How  to  reduce  tobacco  into  powder  ib, 

2.  How  to  urge  fnuff,  and  prepare  it  for  admir- 

ing of  odours 

3.  How  to  perfume  fnuff  with  flowers 


ih, 

3£2 


XXXlVr 


CONTENTS. 


Art.  4.  Another  way  to  .do  the  fame 
5.  Another  method 
6*  Snuff  of  mi  lie  -Jleura 

7.  The  odoring  fnuff  after  the  method  practiced 

at  Rome 

8.  The  fnuff  with  the  odour  of  civet 

9.  Amber-fnuff 

10.  The  odouring  fnuff,  Maltefe  fafhion 

11.  The  true  Maltefe  method  of  pseparing  fnuff 

12.  The  Spanijfh  method  of  preparing  perfumed 

fnuff 

i3*  give  a red  or  yellow  colour  to  fnuff. 


Page 


353 


ib. 

ib. 


3& 

ib. 

ib, 

355 


ib, 

356 


CHAP.  XVI. 


Of  the  Art  of  taking  out  Spots  and  Stains. 


Art.  1.  To  take  off  iron-moulds  from  linen 

2.  To  take  off  carriage-wheel’s  greafe  from  clothes 

3.  Againft  pifs  fpots 

4.  To  take  of  all  forts  of  fpots  from  cloth  of 

whatever  colour  it  may  be 

5.  A general  receipt  againft  all  forts  of  fpots  upon 

every  fort  of  fluff 

6.  Againft  oil-fpots 

7.  A wafhing  ball  to  take  off  fpots 

8.  To  take  out  pitch  and  turpentine  fpots 

9 Againft  ink-fpots,  whether  on  cloth  o?  linen 

10.  Another  more  fimple  remedy  againft  ink  when 

juft:  fpilled 

11.  Againft  oil  fpots  on  fitin,  and  other  lilk-ftuffs, 

even  on  paper 

1 2.  A prt  paration  of  halls  againft  fpots 

13.  For  filks 

14.  To  reftore  gold  and  lilver  laces  to  their  form- 

er beauty 

15.  To  reftore  Turkey  carpets  to  their  fir  ft  bloom 

16.  To  make  tapeftries  refume  their  fir  ft  bright- 

nefs,  when  their  colors  have  been  tarnifhed 
and  fpoiled 


ID. 

ih. 

358 


ib, 

ib, 

ib. 


359 

ib. 


ib. 


360 

361 

ib. 


ib , 
ib. 


362 


CONTENTS, 


XXXV 


17.  To  take  off*  all  the  fpots  of  wax  from  velvet 

of  any  color  exeeDt  the  crimfon  ib. 

t8.  To  take  the  fame  off  from  lilks  and  camblets  ib, 

19.  To  wafh  gold  or  filver,  or  filk  embroidery,  on 

either  linen,  or  any  {luff  whatever,  and  ren- 
der it  like  new  ib, 

20.  To  take  the  fpots  of  from  filk  and  wollen  fluffs  363 

21.  To  color  velvet  in  red  ib* 

22.  To  revive  the  color  of  a cloth  ib. 

23.  To  take  the  fpots  off  from  a white  cloth  3^4 

34.  To  take  off  the  fpots  from  crimfon  and  other 

velvets  ib*. 

25.  To  take  off  an  oil  fpot  from  cloth  ib. 

26.  A compolition  of  foap  to  take  off  all  forts  of  fpots  365 

27.  To  take  the  fpots  off  from  a white  lilk  or 

crijnfon  velvet.  ib. 


€ H A P.  XVII. 

The  Art  of  Fifhing,  Angling,  Bird-catching,  tcc. 

1.  How  to  intice  a great  quantity  of  ffffi  to  refort 

to  a certain  place  366 

2.  Another  receipt  to  the  fame  purpofe  ib. 

3*  Another  way  ib. 

4.  Another  way  367 

5.  Another  fuperffitious  method  ib. 

6.  Another  on  the  fame  fubjecl  368 

7.  To  prevent  the  birds  from  fpoiling  a field 

fov^n-with  grain  ib. 

8.  How  to  get  a good  many  birds  369 

*9.  Another  way  ib. 

10.  Another  way  ' ib. 

1 1.  Another  way  370 

12.  To  prefer ve  and  multiply  pigeons  ib. 

13.  Another  for  the  fame  purpofe  ib. 

14.  How  to  fatten  pigeons.  ib. 


xxxvi 


CONTENTS. 


CHAP.  XVIII. 


Relative  to  Subjects  entertaining,  and  ufeful. 

Page 

Art.  i.  To  whiten  wax  371 

2.  Another  way  of  whitening  wax  in  large  manu- 

faCtories  ib. 

3.  How  to  multiply  wax  372 

4.  To  make  mutton  fuet  candles,  in  imitation  of 

wax  candles  373 

5.  To  make  foap  ib. 

6.  To  prevent  any  thing  from  burning  in  the  fire  374 

7.  To  prevent  burning  one’s  fingers  in  melting  lead  ib. 

8.  Fire  which  cannot  be  extinguished  by  water  375 

9.  To  prevent  the  oil  of  a lamp  from  fmoaking  tb. 

jo.  Another  s eceipt  for  the  fame  purpofe  ib. 

11.  To  make  an  incombufiible  wick  tb, 

12.  A Stone  which  is  inHammabie  with  water  ib. 

13.  A receipt  to  make  the  true  phofphorus,  extracted 

from  urine,  and  which  is  inflammable  by  the 
air,  fo  that  two  pieces  of  wood  may  be 

lighted  by  it,  367 


SECRETS 

CONCERNING 

ARTS  and  TRADES. 


CHAP.  I. 


Secrets  relative  to  the  Art  of  Engraving* 

I.  A wax  to  lay  on  iron  or  Reel. 

T A K E the  bulk  of  a nut  of  white  wax  s 
melt  it,  and  add  to  it  the  fize  of  a mufquet  ball  of  crufe 
of  Venice.  When  both  are  incorporated  together,  form 
this  compof  tion  into  fmall  Ricks,  With  them  rub  your 
piece  of  Reel,  or  iron,  after  having  previoufly  warmed  it 
fufficiently  to  melt  the  wax,  which  you  will  fpread  well 
over  it  with  a feather.  When  the  wax  is  cold,  trace 
whatever  you  will  on  it,  and  pafs  afterwards,  on  the 
lines  you  Hiall  have  drawn,  the  following  water. 

II.  A mordant  water  to  engrave  on  Reel. 

i.  Take  good  verjuice  in  grapes,  the  RrongeR  you  can 
find  ; alum  in  powder,  and  a little  fait  dried  and  pulve* 
xifed.  Mix  all  together  till  perfe&ly  difiolved  : then 
A 


'SECRETS  CONCERNING 


% 

pafs  feme  of  that  water  on  the  lines  of  your  drawing,  re- 
peating the  fame,  till  it  is  fiifficientlv  deep  engraved. 
That  engraving  will  appear  white,  as  filver,  on  a white 
.ground. 

2.  Or  elfe  take  verdigrife,  ftrong  vinegar,  ammoniac* 
: and  common  falts,  and  copperas,  equal  parts.  Set  all 
together-abo-iling,  for  a.  quarter  of  an  hour:  then  flrain 
it  through  a rag,  and  run  home  of  that  water  on  your 
: plate.  In  about  half  an  hour  afterwards  it  will  be  per- 
Tedfly  engraved.  ■ 

,3.  Callotk  varnifh,  of  which  the  compofition  ihall 
be  found  hereafter,  in  the  chapter  on  varniihes,  is  an 
-admirable  compofi  ion  to  lay  on  the  plate  you  propofe 
to  engrave. 

III.  -To  engrave  with  aquafortis,  fo  that  the  work  may 
appear  like  a ba/To  relievo.. 

Take  equal  parts  -of  vermilion  and  of  black  lead  : two 
dor  three  grains'  of  maflick  in  drops.  Grind  them  all 
•together,  on  marble,  With  linefeed  oil;  then  put  this  com- 
pofition into  a ihell.  Next  to  this  operation,  cut  fome 
loft  quils,  and  let  your  Heel  or  iron  be  well  polifhed. 
Try  hrfL  whether  your  colour  runs  fufSciently  with 
your  pens  : anil,  if  it  iliould  not,  you  mull  add  a little 
, more  oil  to  it  ; without  making  it,  however,  too  limpid ; 
but  only  fo  as  to  have  your  pen  mark  freely  with  it,  as 
if  you  were  writing,  with  ink,  on  paper.  Then  nib 
well  your  plate  of  Heel  with  wood  allies,  to  clean  and 
iixigrtafe  it  ; after  which,  you  wipe  it  with  a clean  rag, 
and  draw  your  deb gn  upon  it,  with  your  pen,  prepared 
-as  before,  and  dipped  into  your  liquor.  li  you  want-  to 
draw  birds,  or  other  animals,  you  mu  ft  only  draw  the 
■outlines  of  them  with  your  pen,'  then  Mil  up  the  infide  of 
tiicfc  lines  with  a hair  pencil  ; that  is  to  fay,  you  wiii 
■rover  alb  the  Ipace,' contained  between  the-firft  outlines 
drawn  with  the  pen,  with  the  fame  colour,  which  you 
will  lay  with  a bruin,  to  prefer ve  all  that  part  againfl 
■the- mordacity  of  the  aquafortis.  When 'that  is  done, 
v oi  Lt  .your  work  dry  for  a day  or  two.  When  dried 


ARTS  AND  TRADES. 


a 


thus,  you  take  fome  fire,  made  with  charcoal,  into  a 
chafingdifli,  and  bake  over  it  your  colour,  by  degrees, 
till  it  becomes  quite  brown.  Take  care,  notwithftand- 
ing,  not  to  burn  it,  for  fear  you  fiiould  fcale  it  when  you 
come  to  fcratch,  with  the  point  of  a needle,  thofe  etch- 
ings, or  places,  which  you  want  to  be  engraved,  with 
the  following  aquafortis. 

IV.  Aquafortis  for  engraving. 

Take  verdigrife,  roch  alum,  Roman  vitriol,  and 
common  fait,  of  each  three  ounces,;  winch  you  will 
pound  into  a very  fine  powder.  Have  a new  pipkin,  in 
which  you  will  put  a little  more  than  a quart  of  water, 
and  your  drugs,  all  together.  Let  them  thus  inftife  a 
couple  of  hours  ; then  place  them  over  a c arc  cal  fire  : 
and  when  the  water  has  a little  frame  red,  take  the  pci 
from  off  the  fire,  and  let  it  cool  fo  that  you  may  dip 
your  hand  in  it  without  Raiding.  Then  have  an  earthen 
cup,  with  which  you  take  of  that  water,  ard  pour  it 
Over  the  work  you  mean  to  engrave. ; fo  that  it  may  run 
well,  and  freely,  over  all  the  places  which  are  to  be 
marked,  and  then  off  into  a pan  placed  under  to  receive 
it.  Continue  thus  to  water  your  work  for  three  quar-> 
ters  of  an  hour.  Then  you  will  pour  upon  it  clear 
pump  water,  to.  walh  off  the  mud  which  the  aquafortis 
lliall  have  occafoned.  You  are  then  to  try,  with  a 
needle,  thedepthofthelin.es  of  your  engraving;  and, 
if  not  at  your  liking,  you  mnft  begin  again  watering  it, 
as  before.  The  only  care  you  are  to  have,  is,  that  your 
liquor  fiould  not  be  too  warm  : for  then  it  would  fpoil 
the  work.  It  is  better  to  ufe  it  lukewarm  only,  and  be 
longer  at  it. 

V.  To  engrave  on  brafs,  or  copper,  with  aquafortis. 

You  mufl  put  in  your  colour  more  maffick  in  ' drops, 
and  bake  it  alfo  rather  more  over  the  fire,  after  it  is  laid 
on  your  plate,  fo  that  it  fiiould  turnalmofl  black.  And, 
iffit  be  a fiat  work,  as  generally  are  all  thofe  on  copper- 


4 


SECRETS  CONCERNING 


plates,  you  muft  raife  around  it  a border  of  wax  to  pre- 
vent the  aquafortis,  which  you  are  to  pour  on  it,  from 
running  off,  and  which  is  to  be  a feparating  aquafortis 
with  which  you  cover  the  plate  to  the  thicknefs  of  a 
crown  piece.  After  it  has  been  thus  left  covered  with 
that  aquafortis,  for  a little  while,  this  becomes  green  ; 
then  is  the  time  to  throw  it  away,  and  to  pour,  in  its 
place,  fome  pump  water,  when  you  will  examine  whether 
the  lines  be  ftifficiently  deep  or  not.  If  not,  pour  again 
frefli  aquafortis  on  your  plate,  and  thus  you  will  obtain 
works  of  baffo  relievo  by  contrary  ; that  is  to  fay, 
raifed  grounds.  You  may  thus  engrave  all  forts  of 
works. 

VI.  To  engrave  prints  by  aquafortis. 

Take  fome  cerufe,  which  you  will  grind  well  with 
clear  pump  water,  and  fize  it  with  ifinglafs.  Lay  this 
com'pofition  with  a coarfe  brufh,  or  pencil,  on  the  plate 
which  you  want  to  engrave.  When  it  is  dry,  draw  on 
it  whatever  defign  you  pleafe.  Or,  if  you  want  to 
counterproof  a copperplate  print,  blacken  all  the  back  of 
your  print  ; and,  placing  that  blackened  part  on  your 
plate,  prepared  as  before,  go  over  all  the  ftrokes  of 
your  print,  with  a frnooth  ivory,  or  wooden  point, 
which  will  flamp  the  black  of  the  print,  in  all  thofe 
places,  on  the  plate.  Then  you  will  go  again  over  all 
the  black  ftrokes,  which  are  laid  on  your  plate  with  a 
pen  and  ink  : and,  taking  afterwards  a fteel  point,  very 
fine  and  well  tempered,  you  will  etch  your  plate  with 
it,  in  following  all  the  ftrokes  marked  on  it,  and  pour 
aquafortis,  as  before  direfted. 

VII.  Another. 

Take  white  lead,  and  grind  it  Well  with  maftick  in 
drops.  Cover  your  plate  with  it  by  means  firft  of  a 
brufh,  and  then  frnooth  it  with  the  foft  part  of  a goofe 
feather.  Let  this  dry  for  a day  or  two  ; then  give  a 
fecond  coat  of  this  compofition  over  the  firft ; and 
fpread  it  with  the  palm  of  your  hand.  When  dry,  bake 


ARTS  AND  TRADES . 


it  over  charcoal,  till  it  comes  a little  yellow  ; then 
draw  what  you  will  over  it,  with  a black  lead  pencil  .; 
and  proceed  afterwards,  as  before  dire&ed. 

VIII.  The  method  of  engraving  with  aquafortis. 

i.  You  mull  have  a very  well  polilhed  plate,  and  per- 
fectly clean.  Set  it  to  warm  over  a chafingdifh,  in 
which  there  is  a charcoal  lire.  While  on  it,  cover  it 
with  a varnilh,  either  dry  or  liquid,  for  there  are  two 
forts.  Then  you  blacken  that  varnilh  with  the  flame 
of  a candle,  over  which  you  pafs  and  repafs  the  plate  on 
the  varnilhed  fide. 

2,.  This  being  done,  you  have  no  more  to  do  than  to 
chalk  your  defign  on  that  plate,  which  is  infinitely 
more  eafy  than  to  engrave  with  a graver.  For,  if  you 
rub  the  back  part  of^your  drawing  with  fome  fanguine 
ftone  (red  chalk)  or  any  thing  elfe,  and  lay  it  after- 
wards on  your  plate,  to  trace  it  with  a point,  the  fan- 
guine, which  is  on  the  back  of  the  draught,  will  eafily 
fet  off  on  the  varnilh.  So  that  you  may  follow  after- 
wards all  the  lines-  of  the  defign,  and  be  infinitely  more 
corredl  in  all  the  turns,  and  the  exprellion  of  the  fi- 
gures. This  is  the  reafon  why  all  the  painters,  who. 
have  their  own  works  engraved,  take  the  trouble  of 
drawing  alfo  the  outlines  of  their  figures,  that  the  fpi- 
rit  and  beauty  of  their  defign  may  be  preferved.  In- 
deed it  mull  be  confeffed,-  that  we  always  dilcover  a 
great  deal  more  art  in  thofe  pieces  which  are  engraved 
with  aquafortis,  than  there  is  found  in  them  that  are 
done  by  the  graver.  And,  even  in  many  of  thefe,  the 
aquafortis  is.  often  employed  to  fketch  lightly  the  con- 
tours, or  outlines,  of  the  figures,  and  to  have  them 
more  correct. 

3.  True  it  is,  that  it  is  fome  times  found  neceilary  to 
touch  a little  over,  with  the  graver,  certain  parts  which 
are  not  ftrong  enough,  or  that  the  aquafortis  has  not 
eaten  in  fuiEciently.  For  it  is  not  eafy,  in  a great 
plate,  to  get  all  the  fevsral  parts  fo  proportionally, 
anda-propos,  eaten  in,  as  there  lliouli  be  nothing  to 
find  fault  with. 

A x 


(y 


SECRETS  CONCERNING 


4.  It  is  not  enough  for  an  engraver  to  work  with 
the  point  of  Ills  needle,  or  fcooper,  in  all  the  different 
places  of  his  work,  with  the  ftrength  and  delicacy  ne- 
eeffary  to  make  appear,  as  he  wants  them  to  be,  the  moft 
remote  and  the  neareft  parts.  It  is  again  requifite  that 
he  fhould  take  care,  when  he  comes  to  put  the  aquafor- 
tis on  his  plate,  it  fhould  not  bite  equally  every  where. 
This  is  prevented  as  follows,  by  a mixture  of  oil  and 
tallow,  which  you  will  drop  in  it,  from  a lighted  can- 
dle. 

5.  To  this' effect  he  mufl  have  a framed  wooden  board, 
overlaid  with  wax,  on  which  he  fixes  his  plate  a little 
ilant  way  : then  pours  aquafoTtis  on  it,  fo  that  it  may 
onlypafs  over  it,  and  run  into  an  earthen  pan,  placed  un- 
der to  receive  it.  Therefore,  he  takes  care  to  examine 
when  thofe  parts,  which  are  not  to  be  fo  deeply  eaten 
in,  have  received  a fufficient  quantity  of  aquafortis  : in 
which  cafe,  taking  off  his  plate,  he  waflies  it  with  pump 
water,  by  pouring  it  only  over  ; dries  it  gently  before 
the  fire,  then  covers  the  mofl  remote  parts,  and  them 
which  he  wants  to  preferve  weakeft,  with  the  above 
mentioned  mixture  of  oil  and  tallow,  that  the  aquafor- 
tis fhould  not  act,  any  more  on  thofe  places.  Thus  co- 
vering at  feveral  times,  and  as  much  as  he  pleafes,  fuch 
places  of  his  plate  as  he  wants  to  keep  not  fo  ftrong  as 
others,  it  refults  that  the  figures,  which  are  forwards  in 
the  picture,  are  conftantly  every  time  waflied  with  the 
aquafortis  which  eats  in  them,  till  he  fees  they  are  fuffi- 
ciently-  engraved,  and  according  to  the  degree  of  the 
ftrength,  which  he  is  defirous  of  giving  them. 

6.  That  fort  of  aquafortis  we  have  mentioned  and 
defcribed  in  this  chapter,  at  the  article  of  the  water  for 
engraving  on  iron,  and  which  is  compofed  with  verdi- 
grife,  vinegar,  common  and  ammoniac  falts,  and  cop- 
peras, is  alfo  made  ufe  of  to  engrave  on  copper,  in  pour- 
ing it  on  the  plates,  covered  either  with  hard  or  foft 
Varnifh,  and  fcratched,  or  etched,  agreeably  to  the  de- 
fign  you  intend  to  engrave  on  them. 

7. * As  for  what  concerns  the  refiner’s  aquafortis,  com- 
monly called  white  water,  it  is  never  ufed  but  upon  the 


ARTS  AND  TRADES . 


1 


Toft  varnifh  ; and  never  as  the  former,  which  is  called 
green  water,  by  pouring  it  only  over  the  plate,  and  let- 
ting it  run  oft' into  a pan  under  it.  A border  of  wax 
muft  be  made  round  the  plate,  on  which,  this  being  laid 
flat  upon  a table,  fome  of  that  white  water  is  poured, 
after  having  previoufly  tempered  it  more  or  lefs  with  a 
proportionable  quantity  of  common  water,  which  is  cal- 
led pickling. 

IX.  To  engrave  on  wood. 

You  begin  by  preparing  a board,  according  to  the  fize 
and  thicknefs  you  want  it,  and  finely  polilhed  on  the  fide 
it  is  to  be  engraved.  The  fort  of  wood,  which  is  gene- 
rally chofen  for  fuch  a purpofe,  is  either  pear-tree  or 
box.  And,  of  the  two,  this  laft  is  even  ft  ill.  preferable, 
both  on  account  of  its  being  of  a fuperior  hardnefs,  and 
alfo  lefs  liable  to  be  worm-eaten.  On  that  board  you 
draw  fir  ft  your  defign,  fuch  as  you  want  it  to  appear  in 
printing.  They,  who  have  not  the  talent  of  drawing 
as  there  are  a great  number,  make  ufe  of  the  very  draw- 
ing you  give  them,  which  they  pafte  on  their  board,  by 
the  right  fide,  with  a pafte  made  of  good  hour,  water, 
and  a little  vinegar.  You  muft  take  care  that  all  the 
lbrokes  of  the  drawing  fiiould  touch  well,  and  ftick  on 
the  wood  : and,  when  the  paper  is  very  dry,  wet  it 
gently  and  with  the  tip  of  your  finger  rub  it  off  by  de- 
grees, fo  that  theftrokes  only  of  the  drawing  fhould  re- 
main on  your  board,  as  if  you  had  drawn  it  with  ink 
and  a pen.  Thefe  ftrokes,  or  lines,  fiiew  you  all  that 
you  are  to  fpare,  or  preferve  ; all  the  reft  you  are  to 
cut  off  and  fink  down  with  delicacy  by  means  of  a fharp 
and  well-tempered  pen-knife,  fmall  chifel  or  gouet,  ac- 
cording to  the  fize  and  delicacy  of  the  work,  for  you 
have  no  need  of  any  other  tool. 

X.  To  engrave  on  copper  with  the  graver. 

i.  When  the  plate,  which  is  to  be  of  red  copper,  is 
well  poliilied,  you  draw  your  defign  on  it  with  either 


8 


SECRETS  CONCERNING 


the  black  lead-ftone,  or  a Heel  point.  When  that  is 
done,  yon  have  no  further  need  of  anything  but  very 
fharp  and  well-tempered  gravers  to  cut  in,  and  give 
more  or  lefs  ftrength  to  certain  parts,  according  to  the 
fubjeft,  and  the  figures,  you  execute. 

z.  You  muft  alfo  have  a certain  tool  of  fix  inches 
long,  or  thereabouts,  one  of  the  ends  of  which,  called  a 
fcraper,  is  made  in  the  form  of  a triangle,  lliarp  on 
each  edge,  with  which  you  fcrape  on  the  copper  when 
you  want  it.  The  other  end,  called  a burnifher,  has  ve- 
ry much  the  ihape  of  a fowl’s  heart,  a little  prolonged 
by  the  point,  round  and  fender.  This  ferves  to  po- 
lilh  the  copper,  to  mend  the  faults,  and  foften  the  ftrokes. 

3.  In  order  to  form  a better  judgment  of  your  work, 
you  muft  now  and  then',  as  you  proceed  on,  make  ufe 
of  a ftump,  made  with  a piece  of  an  old  hat  rolled  up 
and  blackened,  with  which  you  rub  your  plate,  on  the 
place  you  are  working,  which  fills  the  ftrokes  with 
black,  and  makes  you  fee  better  the  effeft  of  your  work 
as  you  go.  You  muft  be  provided  likewife  with  a lea- 
ther culhion,  on  which  you  lay  your  plate  while  you 
engrave  it. 

4.  We  fhall  not  give  any  further  account  of  the  art 
of  engraving  than  this  lliort  epitome,  and  we  fliall  not 
attempt  to  enter  into  a more  particular  detail  of  the  va- 
rious and  curious  circumftances  attending  this  noble 
art.  They,  whofe  curiofity  on  thatfubject  will  prompt 
them  to  be  more  particularly  acquainted  with  it,  may 
amply  fatisfy  themfelves,  by  taking  the  trouble  to  read 
the  treatife  which  Abraham  Bofie  has  purpofely  com- 
pofed  on  the  art  of  engraving. 

XL  To  engrave  on  fteel  or  iron  ; fuch  as  blades  of 
fwords,  knives,  &c. 

1.  Take  one  part  of  linden-tree  coals  ; two  of  vi- 
triol, and  as  much  of  ammoniac  fait.  Grind  all  toge- 
ther with  vinegar,  fo  as  to  obtain  a foft  pafte  of  it. 
Then,  whatever  you  want  to  engrave  on  fteel  or  iron, 
being  firft  by  iketching  it  with  vermilion  diluted  with 


ARTS  AND  TRADES. 


9 


llntfeed  oil,  which  you  lhall  have  put  a-drying  to  ufe  it 
afterwards  like  a pencil.  When  your  drawing  is  done, 
cover  it  with  the  above-mentioned  pafte  to  the  thick- 
nefs  of  a finger.  This  compofition  muft  be  applied 
warm  ; and  the  more  warm  it  is,  the  fooner  the  work 
will  be  engraved  ; though  you  muff  have  care  not  to 
burn  it.  When  this  compofition  is  well  dry,  take  that 
powder  off,  and  wafh  well  the  engraved  place. 

2.  You  may  to  the  fame  effed  take  Spanilh  verdigrife 
or  common  fait,  one  part  j and  while  you  pound  it  in  a 
mortar,  add  fome  very  ftrong  vinegar,  and  proceed  as 
above. 

Some  make  ufe  of  vitriol,  alum,  common  fait,  and 
linden-tree  coals,  which  they  prepare  and  ufe  as  above 
direded. 

XII.  A water  to  engrave  on  iron  or  copper. 

I.  Take  Spanifli  verdigrife,  fublimate  mercury,  vi- 
triol, and  alum,  equal  parts.  Pound  it  all  well  in  a 
mortar,  and  put  it  in  a glafs  veffel  fufficiently  large,  with 
a proportionable  quantity  of  the  ftrongeft  diflilled  vi- 
negar. Let  the  whole  thus  infufe  for  twelve  hours, 
ftirring  it  often.  Draw  next  what  defign  you  like  on 
a coat  of  wax  laid  on  your  iron,  or  copper,  either  with 
a flee  1 point,  or  fi&itious  ochre,  mixed  with  lintfeed  oil. 
Then  pafs  fome  of  your  liquor  on  the  places  you  fhall 
have  etched  with  a needle,  or  fteel  point,  in  following 
carefully  the  ftrokes  of  your  defign,  if  it  be  fir  ft  drawn  ^ 
on  wax.  For,  in  the  ufe  of  this  method,  you  muft  not 
fail  to  begin  by  covering  firft  your  plate  with  it,  as  we 
faid  elfewhere.  You  may  again  lay  on  your  defign, 
prepared  as  we  faid,  fome  fublimate  alone,  finely  pul- 
verifed  ; then  pour  over  it  good  ftrong  vinegar,  which 
you  will  let  lay  for  the  fpace  of  half  an  hour,  af- 
ter which  wafh  it  with  cold  water,  and  clean  off  your 
plate. 

XIII.  Another  more  mordant  water. 

i*  Take  Spanifh  vepdigrife,  aiumen  plurxeum,  ammo- 


TO 


SECRETS  CONCERNING 


mac  fait,  tartar,  vitriol,  and  common  fait,  of  each  a 
quarter  of  an  ounce.  When  the  whole  is  well  pound-? 
cd,  and  mixed  with  the  flrongeft  vinegar,  let  it  thus 
remain  for  the  fpace  of  half  an  hour.  If  you  want  to 
have  your  defign  raifed,  make  it  with  fictitious  ochre 
.and  lintfeed  oil,  well  ground  and  mixed  together,-  and 
let  it  dry  perfectly.  Then  fet  the  aforefaid  water  a- 
warming  over  the  fire,  in  an  iron  pan  well  tinned  with 
lead  ; .and,  leaving  it  on  the  fire,  take  your  fireel  plate, 
and,  holding  it  in  one  hand  over  the  pan,  take  with 
the  other  of  the  warm  Jiquor,  with  a fpoon,  and  pour 
it  on  your  plate ; fo  that,  by  falling  again  into  the  pan, 
-you  lofie  none  of  your  water.  Continue  10  doing  for  a 
quarter  of  an  hour  : taking  care,  however,  your  water 
mould  not  be  too  warm,  left  it  iliould  fet  a-running 
the  oil  which  is  mixed  with  the  varnifli.  When  this  is 
done,  rub  the  aforefaid  com  pout  ion  with  pct-afih.es 
mixed  with  an  equal  quantity  of  quick  lime  in  powder, 
and  you  will  find  that  what  was  covered  with  the  com- 
pofition  will  be  preferred,  and  raifed  from  the  other 
parts  of  the  plate  which  are  eaten  down. 

XIV.  An  ardent  water  to  engrave  ft  eel  deeply,  or  even 
eat  it  off  entirely. 

Take  two  quarts,  or  thereabout,  of  thick  black  wine, 
the  oldefit  and  befit  you  can  find.  Diffolve  into  it 
quick  lime,  and  brimftone  in  powder,  wine  tartar  and 
white  fait,  of  each  equal  parts,  and  as  much  of  the 
whole  as  there  can  poflrbly  be  diffolved  in  that  quantity 
of  wine.  You  filial!  next  put  all  that  mixture  into  a 
cucurbit,  or  rather  into  a retort  well  luted.  Adapt  to 
it  a belt-head  to  ferve  as  a receiver.  Lute  well  the 
joints,  then  give  it  the  heat  gradually.  There  will  dif- 
til  a very  mordant  water,  which  you  may  keep  in  a 
phial,  carefully  flopped  for  life* 


-( » ) 


CHAP.  II. 


Secrets  relative  to  Metals, 

I.  A fecret  to  came  the  tranfmutation  of  iron  into  the 
fineft  German  fteel. 

i.  r | "LIKE  of  clean  foot,  one  pound  ; oak  wood  afhes 
£ twelve  ounces,  and  four  of  pounded  garlicks. 
Boil  all  together  in  twelve  pounds  of  common  water, 
reduced  to  a third,  or  four  pounds.  Strain  this,  and 
dip  in  it  the  iron  pigs, .which  you  will  afterwards  ft  ra- 
tify with  the  following  cement. 

2.  Take  burnt  wood’s  coals,  otherwife  called  cokes, 
and  quick  lime,  of  each  three  pounds  : foot  dried,  and 
calcinated  in  an  iron  pan,  one  pound  : decrepitate  fait, 
four  ounces.  Make  of  this  and  your  iron  feveral  beds 
alternately  one  over  another  ; and,  having  well  luted 
the  veiTels  in  which  you  lhall  have  made  thofe  beds  of 
iron  and  cement,  give  them  a reverberating  fire,  for 
three  times  twenty-four  hours,  and  the  operation  is 
done. 

II.  To  make  tin. 

Take  a.  difcretionable  quantity  of  rye-bran  quite 
pure,  boil  it  a minute  or  two  in  vinegar,  then  add  to  it 
a little  water,  and  in  that  fame  i nil  ant  plunge  your 
fleets  of  black  iron  : then  take  out  of  'the.  fire,  and  Hop 
well  the  veifel.  Let  your  iron  reft  there  and  foak  for 
twenty-four  hours,  after  which  time  take  off  your  iron 
fleet  ; fcore  them  well  with  the  very  bran  with  which 
they  have  been  aToaking,  then  rub  them  over  a little 
with  grindftones.  This  being  done,  make  them  foak 
again  in  a water  wherein  you  lhall  have  difTolved  fome 
ammoniac  fait,  whence  having  taken  them  oft,  let  them 


12 


secrets  Concerning 


a-drainmg,  and  rub  them  afterwards  with  rye-bran, 
and  your  tin  will  be  done. 

Obferve  that  the  veflel  in  which  you  lay  your  fheets 
foaking,  mu  ft  be  large  enough  to  receive  them  in  their 
full  intended  fize. 

III.  To  break,  an  iron  bar  as  big  as  the  arm. 

Take  melted  foap,  with  which  you  will  rub  your  iron 
bar  at  the  place  where  you  would  have  it  break.  Then 
with  any  thing  take  off  and  clean  away  part  of  that 
imftion,  in  the  middle  of  it,  about  the  vfidth  of  half- 
a-crown.  Then  take  a fponge,  dipt  into  ardent  water 
of  three  diftillations  ; bring  it  round  the  bar,  and  in  fix 
hours  it  will  break. 

IV.  Another  for  the  fame  purpofe.- 

In  two  pounds  of  aquafortis,  di/Tolve  orpine,  ful- 
phur,  regal,  and  verdigrife,  one  ounce  of  each;  of 
quick  lime,  killed  in  two  ounces  of  triple  diftilled  vi- 
negar, one  ounce.  X3lace  the  whole  in  an  alembic,  with 
one  ounce  of  faltpetre,  and  two  of  ammoniac  fait: 
and,  having  given  a gradual  fire  to  it,  you  will  take 
-the  fpirits  wrhich  lhall  have  dillilled,  and  put  them 
again  over  the  fasces  or  refidue,  with  an  addition  of  two 
ounces  pulverized  arlenic.  Diftil  this  a-new,  and  keep 
whatarifes  from  it.  In  this,  if  you  dip  an  handker- 
chief, and  turn  it  round  on  an  iron  bar,  in  three  hours 
time  it  will  break  with  the  greateft  eafe.  You  muft 
only  take  a great  care  to  guard  yourfelf  againit  the 
fumes,  in  diftilling  this  compofition, 

V.  To  compofe  a metal  of  a gold  colour. 

Take  refiner’s  copper  fix  ounces:  melt  them  into  a 
■crucible ; add  one  ounce  of  a calaminary  ftone ; half  an 
ounce  of  tuty,  and  one  of  terra  merita,  in  powder. 
Give  to  this  a melting  fire  for  five  or  fix  hours  running, 
and  no  more:  then  take  off  the  crucible  from  the  fire. 


ARTS  AND  TRADES . 


Pitt  this  compofition  in  powder,  and  add  to  it  two  oun- 
ces of  common  mercury,  fix  of  fea-falt  exficcated, 
and  a fufficient  quantity  of  water.  Set  the  whole 
a-boiling,  until  there  appear  no  more  mercury.  Then 
put  the  matter  into  a crucible,  and  place  it  between 
two  fires  of  kindled  coals,  avoiding  carefully  the 
breathing  of  the  fumes.  Give  this  a melting  fire,  for 
two  hours,  then  wafli  the  compofition  in  water, 
till  this  runs  off  quite  clear.  Set  this  again  in  a cru- 
cible: and,  when  melted,  pour  it  into  an  ingot. 
This  will  give  you  a metal  of  the  mod:  beautiful  gold 
colour  which  can  be  defired,  and  which  you  may  make 
life  of  for  plates,  buckles,  fnuff-boxes,  cane-heads,  &c. 
But  one  cannot  recommend  too  much  the  avoiding 
of  breathing  the  fumes  of  this  compofition,  while  it  Is 
making. 

VI.  Another  compofition  of  metal. 

Take  a certain  reafonable  quantity  of  the  leaves  of 
Perfiearia  urens,  called  Arfmart,  or,  vulgarly,  Water- 
pepper,  which  you  will  dry  in  the  lhade.  Melt  in  a cruci- 
ble fix  ounces  of  refiner’s  copper,  and,  when  melted, 
throw  in  one  ounce  of  powder  of  the  arfmart  leaves, 
or  even  half  an  ounce  ; then  cover  the  crucible  with  an 
iron  lid,  and  keep  this  matter  in  fufion  for  the  fpace  of 
.one  hour,  after  which  you  call  it  in  an  ingot.  This 
procefs  will  give  you  a metal  which  (except  the  colour 
that  artifls  can  at  any  time  give  it  by  an  induflry  well 
known  to  them)  has  otherwife  all  the  qualities  of  gold. 
The  only  defeat  is,  that  it  cannot  bear  telling,  and  that 
it  mull  therefore  ferve  only  to  fupply  common  copper 
which  rufts  eafily,  and  has  not  lo  much  bright nefs.  It 
may  be  ufed  for  candleflicks.,  and  other  fimilar  works. 

We  thought  it 'was  proper  here  to  give  this  receipt, 
as  it  is  to  be  wiilied  we  could  make  ourfelves  thofe  me- 
tallic compofitions,  which  we  import  from  Holland, 
and  other  countries. 

VII.  To  dilToive  gold  in  your  naked  hand. 

Diflil  hart’s  blood  jufl  killed;  and,  after  having 


14 


SECRETS  CONCE  RNING 


drawn  the  fpirits  per  afcenfum  in  balneo-mariae,  coho- 
bate  again  three  different  times.  At  the  third  didillati- 
on  you  fublime  all  the  fixt  : and,  when  done,  lute  well 

the  veffel,  and  keep  the  liquor  for  ufe.  This  liquor, 
carefully  preferred,  will  dilfolve  gold  in  the  naked  palm 
of  your  hand. 

VIII.  How  to  give  fome  perfection  to  imperfect  metals. 

It  is  well  known  that  gold  is  the  moll  perfect  of  me- 
tals. After  this  comes  filver,  the  principles  of  which  are 
very  near  pure,  and  equally  proportioned  between  them 
as  thofe  of  gold.  All  other  metals  are  reckoned  imper- 
ffeCt  and  crude.  Among  them  however  that  which  ap- 
proaches neared;  to  perfection,  is  copper.  This  there- 
fore may  eafily  be  purified,  by  being  delivered  of  all  the 
Superficial  and  combudible  fulphurs  with  which  it  is 
loaded.  And  who  ever  will  proceed,  according  to  the 
.following  direction,  will  not  fail  to  obtain  it. 

1.  Take  what  quantity  you  pleafe  of  copper.  Set  it 
in  a crucible  over  a melting  fire.  While  melting  in 
that  crucible,  throw  in  at  different  times  fome  tutty- 
powder  mixed  with  equal  parts  of  refired  faltpetre. 
Theft,  the  detonations  being  made,  take  the  crucible 
out  of  the  fire  and  let  it  cool.  Break  the  crucible  and 
feparate  the  fcories  from  the  regulus.  Put  the  copper- 
regulus  into  an  other  crucible,  and  reiterate  the  fame  ope- 
ration three  times,  till  the  copper  is  extremely  fine  and 
true  gold  colour. 

2.  Now,  ifyoufet  it  a melting  for  the  fourth  time, 
and  project  on’  it  perficaria’s  or  hydro-pepper’s  leaves 
powder,  you  will  render  it  dill  more  perfect:  and  you 
might  thus  purify  it  fo  far,  as  to  give  it,  at  lad,  all  the 
qualities  of  gold. 

3.  Whoever  will  know  how  to  purify  brafs  from  its 
foreign  fulphur,  will  turn  it  likewife  into  a very  fine 
diver. 

4.  You  may  alfo  whiten  lead;  and,  giving  it  the 
hardnefs  of  filver,  render  it  fimilar  to  it. 

5.  Pewter  and  quick  filver  may  likewife  be  purified, 


ARTS  AND  TRADES.  15- 

in  feparating  from  this  laft  its  arfenical  fulphurs,  and 
fixing  it  by  the  fupplement  of  a fixt,  metallic,  incom- 
huftible  and  folary  fulphur.  The  other  may,  by  taking 
off  from  it  its  fuperfluous  faline  part,  and  uniting  its 
mercurial  one  to  the  true  metallic  fulphur.  But  this  we 
cannot  expe£t  to  attain,  if  not  previoufly  verfed  in  the 
-method  of  diffolving,  analyflng,  and  dividing  or  fepa- 
rating, and  then  re-embodying  again  metallic  fubftan- 
ces:  and  this  is  known  by  none  but  the  fons  of  the  art, 
the  adepts  alone. 

IX.  To  melt  all  forts  of  metals  in  the  fliell  of  a nut, 
without  burning  it. 

Take  faltpetre  two  ounces;  fulphur  half  an  ounce; 
oak’s,  walnut  trees,  or  any  other  very  dry  wood’s  favv- 
duft  half  an  ounce.  Let  the  faw  dull  be  flfted  very  fine, 
and  the  faltpetre  and  fulphur  reduced  to  an  impalpable 
powder.  All  this  being  well  mixed  together,  lili  the 
iliell  of  a nut  with  it  to  the  brim ; then  lay  over  it  a piece 
of  gold,  filver,  or  any  other  metal  you  pleafe  ; and, 
having  covered  it  again  with  the  fame  powder,  fet  the 
fire  to  it,  and  you  will  fee  that  the  metal  will  melt  and 
remain  at  the  bottom  of  the  fliell. 

X.  To  increafe  the  virtue  of  aloadftone. 

You  muft  let  it  foak,  for  forty  days,  in  iron-oiL 

XI.  To  reflore  gold  to  its  weight,  after  it  has  loll  it  in 

regal  water. 

Put  a bit  of  tortoife  fliell  to  foak,  for  fome  time,  in 
regal  water.  Then  put  your  gold  in  it,  and,  by  that 
means,  it  will  recover  its  loft  weight. 

XII.  To  operate  the  tranfmutation  of  filver  into  gold. 

1.  Get  a new  iron-pan  to  grow  red  hot  upon  a trivet, 
and  then  put  two  pounds  of  lead  in  it.  As  foon  as  this 


i6 


secrets  concerning 


is  melted,  throw  over  it,  by  degrees,  fome  good  fait- 
petre  pulverifed.  This  will  melt  likewife.  Keep  it 
thus  in  fufion  till  it  is  at  leaf!  half  diflipated.  Should  it 
take  lire  during  that  time,  it  does  not  lignify ; for,  it 
hurts  nothing,  and  the  more  concocted  over  again  the 
Kltpetre  is,  the  ftronger  is  the  oil. 

2.  Lei  this  cool,  divide  the  faltpetre  from  the  lead. 
After  having  well  pounded  it  on  a marble  Hone,  carry 
it  into  the  cellar.  There,,  it  will  fall  into  deliquium 
which  you  will  pour  into  a cucurbit,  with  double  its 
weight  of  true  French  fpirit  of  wine,  added  by  little  and 
litTe  at  a time ; then  diftil  by  a flow  Are*  Grind  ©n 
marble,  as  before,  what  remains  in  the  cucurbit:  audr 
being  turned  into  deliquium,  put  it  again  into  the  cucur- 
bit with  fome  more  fpirit  of  wine.  Take  off  theie  difl'o- 
iutions  and  cohobations,  repeating  the  fame  prccTs 
over  again  as  before,  till  the  faltpetre  remains  at  the 
bottom  of  the  cucurbit  refolved  into  a true  oil  which 
congeals  itlelf  no  longer,  and  this  will  procure  you 
what  is  called  the  Fix-balm. 

3.  Next  to  that  operation,  y ou  wrill  make  an  aqua- 
fortis with  equal  parts  of  falt-petre*  dried  vitriol,  and 
roch-alum  : and,  before  you  put  the  receiver  to  the  cu- 
curbit, add  heel  filings,  antimony,  verdigrife,  in  fubtile 
powder,  tutty  and  cinnabar,  of  each  half  an  ounce,  or 
one  ounce,  according  to  the  quantity  of  aquafortis  you 
want  to  draw.  Cohobate  the  lpirits  feven  times  over, 
upon  the  faces,  which  you  will  grind  each  time  on  a 
marble  table. 

4.  Diflolve  one  ounce  of  fxlver  in  three  of  this  liquor: 
and,  on  that  folution,  Hill,  drop  by  drop,  one  ounce  of 
your  nitre-oil  in  a;  bottle  made  like  the  hour-glafles, 
w hich  after  the  operation  mull  be  at  moft  only  half  full, 
and  which  you  will  cover  with  another  inverted,  fo 
that  the  neck  of  the  under  one  lliould  get  into  that  of 
the  upper  one.  Or  elfe  put  it  in  a matrafs  with  a long 
neck,  which  you  will  feal  hermetically  ; but,  if  you 
make  ufe  of  bottles,  take  care  to  lute  wrell  the  joints. 
Place  this  over  hot  allies,  and  plunge  it  in  them  to  the 
heigtli  of  flx  inches.  Give  under  this  lamp  a fire,  which* 


ARTS  AND  TRADES . 


*7 


fhould  not  reach  the  matter  by  three  fingers’  defiance. 
You  will  get  every  day  to  the  amount  of  a fiver  penny- 
weight of  filver  fixed  into  gold.  And,  when  the  whole 
fhall  have  been  fixed  thus,  day  after  day,  the  aquafortis 
which  before  was  green  as  an  emerald,  will  become  as 
clear  as  pump  water.  Let  the  compofition  cool,  and 
divide  the  water  from  the  oil,  which  will  never  be  the 
worfe  for  ufe,  and  mull  therefore  be  preferved.  At 
the  bottom  of  the  vefiel,  you  will  find  the  filver  fixed 
into  gold. 

XIII.  Fixation  of  gold  into  filver. 

2.  Sublime,  on  a fand  fire,  fome  arfenic,  with  an 
equal  weight  of  decrepitate  fait.  Take  the  middle  and 
cryftaline  matter  which  fublimates,  reje&ing  the  fubtile 
flour  which  rifes  on  the  head,  and  the  dregs  which  re- 
main in  the  bottom.  Sublime  over  again  this  cryftal, 
and  reiterate  fo  many  times  as  neceflary  that  no  flour 
fhould  longer  fublimate. 

2.  Calcimate  fome  filver  with  mercury,  with  which 
amalgamate  it,  and  this  as  many  times  as  you  may  find 
neceflary,  that  the  water  in  which  you  wafli  your  fil- 
ver, after  the  di  Hi  pat  ion  of  the  mercury  by  means  of 
fire,  fhould  run  as  fair  and  clean  as  when  you  poured  it 
over  it. 

3.  Take  one  ounce  of  this  calcinated  filver,  and  four 
of  the  aforefaid  arfenic  : fublime  the  whole  fo  manv 
times  as  neceflary,  that  nothing  fhould  afeend  anv 
more.  This  fublimation  may  eafily  be  performed  in  "a 
matrafs  laid  on  its  fide,  which-  you  mufl  turn  fo  as  to 
put  always  underneath  what  is  fublimed  above.  By 
means  of  fuch  an  induflrious  practice  you  avoid  the  ne^~ 
ceility  of  breaking  your  matrafles  every  time  you  want 
to  re-fublime  what  was  already' fublimed.  At  1 aft  the 
matter  turns  into  a ftone,  which,  having  pounded,  von 
put  on  a digefting  bath,  ’till  it  is  all  reduced  into  a 
fixt  oil,  which  you  know  to  be  done  by  the  tranfpa- 
rency  of  the  vefiel. 

4. -  Take  four  parts  of  mercury,  and  one  of  that  .oik; 

k%:. 


i8 


SECRETS  CONCERNING 


put  firft  the  mercury  into  the  crucible,  and,  afterwards, 
this  fixt  oil.  Give  a gradual  fire,  till  all  the  compofi- 
tion  be  reduced  into  a lump,  which  adheres  to  the  cru- 
cible. Take  it  out  and  tefi:  it  ; you  will  find  it  to  be. 
the  fineft  filver  in  the  world. 

XIV.  To  extract  mercury  from  lead. 

Take  pearl  allies  one  pound  ; vine  allies  four  ; quick 
lime  one  ; and  pebbles  calcimated  two.  Make  a ftrong 
lie  of  the  whole  with  diftilled  vinegar.  Difiolve  in 
this  two  pounds  of  lead  : and,  when  the  lie  is  become 
white,  throw  in  ten  ounces  of  borax.  When  this  is  dif- 
folved,  throw  the  whole  into  a retort,  and  diftil  it  with 
a gradual  fire.  You  will  get,  into  the  receiver,  ten 
ounces  at  leaf!:,  of  quickfilver. 

XV.  Another  mercury  from  lead. 

Take  lead  filings  one  pound  ; ammoniac  fait  four 
ounces  ; bricks  pounded  into  a powder,  three  pounds, 
Diftil  this  compofition  in  a retort,  on  a gradual  fire. 
The  receiver  mult  be  very  large,  half  full  of  water,  and 
the  fire  muft  be  continued  for  twelve  hours,  pulhing  it, 
by  degrees,  to  the  very  laft. 

XVI.  Permutation  of  lead  into  filver. 

Take  fine  lead  ; calcine  it  with  common  fait,  or  elfe 
with  that  fort  of  fait  which  is  extracted  from  the  dregs, 
feces,  or  caput  roortuum  of  faltpetre  and  vitriol  cal- 
cinated both  together.  Soak  the  whole  warmly  with 
oil  of  vitriol  till  you  make  it  come  into  an  unclous 
pafte.  This  you  will  put  into  a pot,  or  crucible,  well 
luted,  and  placed  in  a pan  full  of  fand,  with  which 
you  will  cover  it  over  intirely.  Make  under  this 
a.  digefting  fire  ; that  is  to  fay,  fuch  a fire  as  is  necef- 
fary  to  warm  the  fand  : keep  it  fo  for  ten  days,  then 
take  off  your  matter  and  teft  it.  Out  of  one  hundred 
and  five  pounds  weight  of  lead,  you  will  draw  five  mares 


ARTS  AND  TRADES. 


or  two  pounds  and  a half  weight,  of  filver  capable  to  Hand 
ij  the  tell. 

XVII.  Fixation  of  fait  petre. 

Melt  fome  lead  in  a crucible,  and  projedt  on  it  pulve- 
rifed  nitre,  reiterating  the  projections  in  proportion  as 
the  matter  fufes,  till  it  is  entirely  melted. 

XVIII.  Tranfmutation  of  iron  into  copper. 

Iron  is  eafily  changed  into  copper  by  means  of  the 
vitriol.  To  do  this  you  put  your  iron  ftratum  fuper 
flratum  in  a defcenforium,  and  fet  it  over  a flrong  blaft 
fire,  puflied  by  bellows,  till  the  iron  melts  and  flows  in- 
to copper.  You  muft  not  forget  when  }7ou  have  made 
your  beds  of  vitriol,  to  water  them  a little  over  with 
vinegar  faturated  of  fait  petre,  alkaline,  and  tartar  falts 
j and  verdigrife. 

XIX.  Another  to  the  fame  purpofe. 

I # 

Pound  fome  vitriol  in  powder,  and  diflil  the  fpirits 
from  it  by  means  of  the  retort.  Replace  the  fpirits  on 
the  caput  mortuum,  then  plunge  and  extinguifli  in  them 
fome  red  hot  iron  laminas,  or  filings  : and,  by  little  and 
little,  the  iron  will  turn  into  copper. 

XX.  Another. 

Diflolve  vitriol  in  common  water  ; pafs  it  through 
filtering  paper,  then  evaporate  the  water  into  a pellicu- 
la, and  put  it  in  the  cellar,  for  one  night,  and  you  will  ob- 
tain fome  green  cryllals.  Redden  them  in  the  fire,  then 
diflolve  them  three  or  four  times  in  diftilled  vinegar, 
drying  them  every  time,  till  thefe  cryllals  become  red. 
Diflolve  them  again  in  the  fame  vinegar  and  extinguifli 
in  it  forne  red  hot  iron  laminas,  filings,  or  any  other 
iron  rubbifli  ; they,  and  every  one,  will  by  thefe  means, 
turn  into  a very  fine  copper. 


10 


SECRETS  concerning 

XXI.  To  preferve  the  brightnefs  of  arms. 

Rub  them  with  hart’s  marrow.  Or  elfe  diftolve 
fome  alum  powder  with  the  ftrongeft  vinegar  you  can 
find,  (that  of  Montpellier  which  ferves  to  make  their 
famous  verdigrife  is  the  fitteft)  and  rub  your  arms  wfith 
it.  By  theie  means  they  keep  for  ever  bright  and  fiiin-1 
ing. 

XXII.  To  manage  fteel  fo,  that  it  may  cut  iron  as  it 
were  lead. 

Draw,  by  an  alembic,  the  water  wrhich  will  come 
from  a certain  quantity  of  earth-worms  ; join  with' 
this  water  an  equal  quantity  of  horfe  radifh’s  juice. 
Then  temper,  four  or  five  times,  in  this  liquor  your 
iron  kindled  red  hot.  That  fort  of  fteel  is  made  life  of 
for  knives,  lwords,  and  other  infir uments,  with  which 
you  may  cut  iron  with  as  much  eafe  as  if  it  were 
lead. 

„ XXIII.  To  (often  fteel.. 


Take  a difcretionable  quantity  of  garlick,  rob  them 
of  their  coarfefl  peel,  then  boil  them  in  oil  of  nuts  till 
reduced  into  an  unguentum.  Cover  well  your  fteel  alb 
over  with  that  compofition  to  the  thicknefs  of  half  a 
crown.  When  this  is  done,  put  your  fteel,  thus  co-  v 
vered,  in  the  forger  in  the  live  coals,  and  it  will  be- 
come foft.  To  reftore  it  afterwards  to  the  temper,, 
called  byartifts,  red  cherry  color,  you  rouft,. after  hav- 
ing made  it  red  hot,  plunge  it  in  the  coldeft  wrater. 


XXIV.  To  extradl  mercury  from  antimony. 


Take  antimony  and  decrepitate  fait,  of  each  one 
pound.  Mix  them  together  and  put  in  a retort  of  two 
quarts*  Set,  the  retort  on  the  bare  fire,  or  on  the  gra- 


ARTS  AND  TRADES . 


21 


dual  fand  fire.  Let  the  beak  of  the  retort  be  in  water, 
and  at  the  bottom  of  that  veflel,  wherein  the  water  is, 

1 you  will  find  the  running  mercury  of  antimony. 

X XV.  A magical  mercurial'  ring. 

Take  verdigrife  half  a pound,  and  an  equal  quantity 
of  copperas.  Pulverife  each  of  them  feparately,  and* 

I put  thefe  powders  into  an  iron  pan  which  hath  never 
been  ufed  before  for  any  thing  elfe.  Boil  the  whole  for 
about  two  minutes,  in  very  ftrong  vinegar,  then 
throw  into  the  pan  half  a pound  of  crude  mercury, 
which  you  will  inceflantly  ftir  with  a wooden  fpatula. 
Begin  to  boil  firfl  by  a flow  fire,  and  never  ceafe  to  flir 
the  whole  well  for  fear  of  the  adhefion  of  mercury..  In 
proportion  as  the  vinegar  finks  you  may  add  more,,  not 
exceeding,  however,  the  quantity  of  half  a pint,,  or 
thereabouts.  When  this  has  boiled  about  a couple  of 
hours,  the  matter  will  remain  in  a lump  at  the  bottom 
of  the  pan.  Let  it  cool  with  the  fmall  quantity  of  vi- 
negar which  fliall  remain  after  the  ebullition,  then 
throw  it  into  a large  pan  of  co-id  water;  Handle  this 
lump  well  in  that  water,  in  order  to  purge  it  from  all 
the  munditise.  Throw  that  firfl  water  away,  and  put 
clean  water  in,  and  do  the  fame  again  and  again,  keep- 
ing handling  the  matter  well  in  your  waters,  till  the 
laft  remains  clear  as  rock  water.  When  your  mercury 
is  thus  well  fixed,  put  in  a clean  piece  of  linen  to  take 
off  the  fuperfluous  parts  ; and  what  remains  well  fixed 
after  this  fecond  trial,  you  muft  extend  on  a flieet  of 
white  paper,  on  wliich,  having  flattened  it  quickly,  and 
cut  as  haftily,  for  fear  it  fliould  grow  too  hard,  into 
fmall  bits  of  the  form  and  fize  you  like,  you  expofe  it 
to  the  dew  of  one  night,  from  the  evening  to  the 
morning,  and  then  you  will  find  it  as  hard  as  iron. 

XXVI.  To  melt  the  aforefaid  mercury. 

Take  Alexandrian  tuty,  and  terra  merita  of  each  half 
a pound,  feparately  pulverifed  and  mixed  afterwards  to- 


^2 


SECRETS  CONCERNING 


gether.  Stratify  your  tits  of  the  above  mercury,  mak- 
ing the  firfl  and  laid  flrata,  or  beds,  with  the  powders 
and  a little  thicker  than  the  others.  Cover  your  cru- 
cible with  another,  and  lute  them  fo  well  that  there 
fhould  no  chink  remain,  which  you  will  examine  well 
after  having  dried  them  in  an  oven.  When  perfectly 
dry,  place  your  crucibles  in  a gold  or  blackfmith’s  fur- 
nace, and  furround  them  well  with  live  coals  every 
way,  by  the  fides,  top  and  bottom,  which  you  will  make 
blafling  for  a quarter  of  an  hour;  and  pufii  by  flrength 
of  bellows  during  half  an  hour,  then  let  them  cool  gra- 
dually in  the  fire  till  the  next 'day  ; when,  taking  off 
your  crucible,  you  will  find  your  matter  turned  into  a 
gold  colour.  Throw  it  into  a pan  of  water,  and  wafli 
it  well  till  the  water  remains  clear.  The  whole  being 
granulated,  put  it  in  a fmali  crucible  with  half  an  ounce 
of  borrax,  and  melt  it  as  you  would  gold  or  filver,  then 
throw  in  it  an  ingot.  With  this  matter  you  will  make 
your  rings  in  drawing  this  metal  through  the  wiring 
bench,  or  otherwife. 

XXVII.  The  virtue  of  thofe  rings. 

They  flop  the  cold  in  the  head,  fliew  the  cliforders  one 
may  be  affe&ed  with,  particularly  in  thofe  well-known 
monthly  difeafes  of  women.  At  fuch  times  the  ring 
turns  of  a dull  red  colour.  They  are  alfo  very  ufeful 
in  killing  the  worms  in  fmali  children,  if  you  make 
them  boil  in  a varnifhed  new  pipkin,  with  a glafs  (or 
four  ounces)  of  water,  reduced  to  a third,  and  drank 
fading. 

^XXVIII.  A fixation  of  copper  which  will  be  found  to 
yield  fix  ounces  out  of  eight,  on  the  tell. 

Take  two  ounces  of  fine  pewter,  which  melt  in  a cru- 
cible, adding  gradually  to  it,  after  it  is  melted,  an 
equal  quantity  in  weight  of  flour  of  fulphur.  When  all 
is'calcinated,  and  wrhile  (bill  a little  warm,  add  again  to 
% hai’f  a*}  Qunce  of  cqinmon  purified  mercury,  flirring 


ARTS  AND  TRADES . 


*3 

continually  with  a fpatula  till  the  mercury  difappears 
entirely.  There  will  come  a powder,  of  which  if  you 
project  one,  on  four  ounces  of  red  copper,  in  fufion  then 
ftir  and  call  in  ingots,  you  may  obtain  the  promifed  ad- 
vantage. 

XXIX.  To  whiten  copper  fo  as  to  make  very  fine  fi- 

gures with  it. 

Take  five  parts  of  copper,  which  you  will  melt  in  a 
crucible,  then  throw  in  one  part  of  zinc.  As  foon  as  the 
zinc  is  in  it,  take  it  off  from  the  fire,  and  flir  the  mat- 
ter a little  with  an  iron  rod,  then  caft  it  in  the  molds  of 
your  figures.  They  will  look  like  filver  called  ones. 

XXX.  To  give  the  fineft  colour  of  gold  to  copper,  in 
order  to  make  llatues,  or  other  works  with  it. 

Take  one  pound  of  copper,  melt  it  in  a crucible,  then 
throw  in  it  one  ounce  of  Alexandrian  tuty  reduced  into 
a fubtile  powder,  and  mixed  with  two  ounces  of  bean- 
flour.  Take  care  to  keep  Itirring  this  matter,  and  to 
guard  yourlelf  againff  the  fumes.  After  two  hours  of 
fufion,  you  will  take  this  eompofition  off,  and  wafli  it 
well,  and  put  it  again  in  the  crucible  with  the  fame 
j quantity  as  before  of  the  fame  powders.  When  melted, 
i for  this  fecond  time,  you  may  take  it  off,  and  call  it  in 
the  moulds  -you  propofe,  and  had  prepared  for  it. 

XXXI.  To  imitate  tortoife  fliell  on  copper. 

Rub  copper  laminas  over  with  oil  of  nuts,  then  dry 
| them  over  a flow  fire  lupported,  by  their  extremities, 
upon  finall  iron  barrs. 

XXXII,  To  perform  the  fame  on  horn. 

Make  a cold  diffolution  of  auripigment  in  filtered 
lime  water  : then,  lay  fome  of  this  liquor  with  a bruih 
on  vour  comb  or  other  horn  work.  Reiterate  this,  if 


24 


SECRETS  CONCERNING 


von  find  it  has  not  penetrated  enough  the  firft  time,  and 
turn  it  to  do  the  fame  the  other  fide. 

XXXIII.  To  foften  metals. 

Take  falt-petre  and  camphire  equal  parts.  Diffol\fe 
them  in  a lye  made  with  two  parts  of  oakwood  allies  and 
one  of  quick  lime.  Pafs  this  folution  through  a filtering 
paper,  and  vaporife  it  over  a flow  fire  in  a glafs  veflel. 
There  refults  a borax  which,  thrown  in  metals  while 
in  fufion,  foftens  them  perfectly. 

XXXIV.  To  walk  brafs  figures  over  with  filver. 

Take  one  ounce  of  aquafortis.  Diffolve  in  it  over 
a moderate  fire  one  drachm  of  good  filver  cut  fmall,  or 
granulated.  This  filver  being  wholly  diffolved,  take 
the  veflel  off  from  the  fire,  and  throw  in  it  as  much 
white  tartar  as  is  required  to  abfolve  all  the  liquor. 
The  reff  is  a pafte  with  which  you  may  rub  over  any 
work  made  of  copper,  and  which  will  give  it  the  white 
colour  of  filver. 

XXXV.  Tooperatethe  tranfmuttaion  of  iron  into  Heel. 

Take  beech  and  willow,  burn  them  together.  W1  Qn 
in  coals,  extinguilh  them,  before  they  are  c<~  mimed 
with  water.,  or  rather,  with  chamber  lye.  Pound 
them  well,  and  lift  them  through  a very  fine  fieve. 
Then  burn  I ike  wife  ox  horns,  and  prepare  them  the 
fame  way.  Sift  well  alfo  foot,  vine  allies,  burnt  flioes 
allies,  and  pomegranates’  fhells’  powder,  putting  afide 
and  feparateiy  each  drug  by  itfelf,  and  mix  them  after- 
wards when  ufed,  in  the  following  proportions — Coals 
twelve  pounds  ; horns  ten  : flioes,  vine,  foot,  and 
pomegranate,  of  each  equal  quantity,  three  pounds,  all 
well  mixed  together.  To  make  one  hundred  pounds 
weight  of  flee!,  there  is  required  one  hundred  and  twen- 
ty pounds  weight  of  good,  foft  'Spanifli  iron,  not  fitrea- 
ky  ; to  which,  if  you  give  the  aforementioned  dofe  of 
the  laid  powders,  prepared  as  dire£ed,  and  put  to  the 


ARTS  AND  TRADES.  4$ 

fire,  for  the  fpace  of  forty-eight  hours,  you  will  get  the 
belt  fteel  which  can  be  had. 

XXXV.  Another  receipt  for  the  fame. 

1.  Take  one  bufhel  of  beech  coals  pulverifed  and  lift- 
ed ; alder’s  coals,  thus  prepared,  one  peek  ; vine  allies 
and  foot,  both  weld  pulverifed  and  fifted,  equal  parts, 
half  a peck.  Mix  well  thefe  powders,  and  flratify  your 
iron  bars  with  them  in  a crucible  well  luted  ; then  give 
a good  fire  for  twenty-four  hours. 

N.  B.  Obferve  that  you  mu  ft  take  care  to  ufe  new* 
and  not  floted  wood,  to  make  the  faid  allies. 

2.  If  you  want  to  have  your  fteel  white,  you  muft 
add  to  all  the  above  powders  one  peck  of  juniper-wood 
allies.. 

3.  If  you  want  it  purple,  you  muft  mak©  a lexiviation 
of  vine  and  Ihoes  allies,  foot  and  garlick,  well  pound- 
ed equal  parts  ; and  a lutHcient  quantity  of  water  to 
make  the  faid  bullitorium,  in  which  you  will  fteep,  cold, 
your  iron  bars  before  you  cement  them. 

4.  You  muft  proportionate  the  quantity  of  windholes 
in  each  kiln  to  the  quantity  of  bars,  and  of  crucibles, 
for  which  you  intend  to  lit  it. 

5.  The  ftratum  fuper  ftratum  ought  to  be  made  one, 
or,  one  and  a half,  inch  thick  of  powder  to  each  bed. — 
The  bars  ought  to  be  ranged  crofs-way  one  over  ano- 
ther ; and  large  crucibles  are  to,  be  preferred  to  fmall 
ones. — You  muft  take  care  to  have  them  fo  well  luted, 
as  not  to  allow  the  leaft  air  to  find  its  way  in : for  there 
would  refult  an  iutire  mifcarriage  of  the  whole  opera- 
tion : and,  belides,  your  powder  would  hence  lofe  all 
its  virtue. — Should  you  likewife  let  it  get  air  before 
you  make  life  of  it,  it  would  become  quite  dead  and  flat. 
Therefore  you  are  cautioned  to  keep  it  always  very 
clolely  confined,  in  well-ftopped  veifels,  of  whatever 
kind  they  may  be. — That  which  comes  off  from  the  cru- 
cible, after  the  operation,  is  not  worfe  for  having  been 
thus  in  ufe.  It  wants,  therefore,  nothing  but  an  ad- 
ditional fupply  of  frefh  powder,  joined  to  it,  to  make 


SECRETS  CONCERNING 


.2. 6 

up  what  is  loft,  or  diminifhed,  by  the  frequent  hand- 
lings of  it,  in  taking  it  out,  and  putting  it  in,  the  cru- 
cibles again. 

6.  The  kiln  ought  to  be  wide  by  the  inferior  part, 
and  go  narrowly  towards  the  top,  which  muft  end  in  a 
conical  form.  By  fuch  means,  the  heat  contra&ed  be- 
comes ftrong,  and  ads  with  infinitely  more  power.- — 
Neither  muft  you  negled  to  have  it  fo  conftruded  as  to 
be  provided  with  an  alh-hole,  or  a place  underneath 
wherein  the  allies  may  fall  ; and  feveral  openings  to  let 
the  wind  efcape. 

An  eftimate  of  the  cofts  and  profits,  of  fuch  an 
operation  in  France. 

The  thoufand  weight  of  iron,  in  bars  flat  on  one  fide, 
cofts  about  fixty  livres.  Two  thoufands  being  requifite, 
at  a time,  for  one  Angle  operation,  make  one  hundred 
and  twenty  livres,  or,  five  pounds  fterling. 

Ten  crucibles  this  will  employ  ; ten  livres. 
Powders  for  the  two  thoufands  ; forty  livres. 

For  two  men  to  fit  up,  and  watch,  in  order  to  keep 
up  the  fire  ; four  livres.  , 

To  prepare  the  fteel,  after  it  is  out  of  the  crucibles, 
and  render  it  marketable  ; twenty  livres. 

All  the  expence  amounts  to  two  hundred  livres,  or 
eight  pounds  eight,  or  ten  fliillings  fterling,  or  therea- 
bout. Iron,  thus  turned  into  fteel,  whether  white  or 
purple,  comes,  on  computation,  to  two  fols,  or  one 
penny,  a pound  ; which  makes  one  hundred  livres  per 
thoufand  weight.-— Thus,  the  two  thoufands  weight, 
which  may  be  made  in  the  fame  kiln,  every  week,  come 
to  two  hundred  livres. 

If  you  fell  your  fteel,  on  the  footing  of  fix  fols  per 
pound,  there  is,  clear  profit,  four  hundred  livres  a 
week  ; which,  in  a year,  would  make  20,800  livres — 
Now,  you  may,  on  this  calculation,  have  as  many  kilns 
as  you  pleafe  5 and  each  kiln  may  make  a kilnful  every 
week. 


ARTS  AND  TRADES. 


2t 


XXXVII.  To  take  immediately  ruft  from  iron. 

You  muft  rub  your  iron  with  a piece  of  rag  fteeped 
into  oil  of  tartar  per  deliquium. 

XXXVIII.  To  obtain  good  filver  from  pewter. 

1.  Take  quick  lime  made  from  rock  or  tranfparent 
pebbles,  ' and  one  pound  of  common  fait.  With  thofe 
two  ingredients  make  a ftrong  lye  which  you  will  eva- 
porate on  the  fire  to  the  reduction  of  one  third  part  of 
what  it  made  before.  Next,  melt  in  a crucible  two 
pounds  of  pewter,  to  which,  af.er  fufion,  you  will  add 
one  pound  of  haematites.  The  whole  being  well  incor- 
porated and  melted,  throw  in  it  part  of  your  aforefaid 
lye  : and,  when  quite  cold,  melt  it  again,  and  throw 
it  again  into  new  lye,  repeating  the  fame  procefs  for 
feven  different  times,  and  ufing  frefli  lye,  prepared  as 
above,  every  time. 

2.  The  next  operation  is  to  take  one  ounce  of  amoni- 
ac  fait,  an  equal  quantity  of  borax,  eight  fcruples  of 
auripigment,  reduce  them  into  a very  fine  and  fubtik 
powder,  and  being  mixed  together,  incorporate  them  in- 
to a pafle  with  the  whites  of  two  new-laid  eggs,  and 
put  all  together  with  the  pewter,  ready  prepared  as  be- 
fore mentioned,  in  a crucible.  When  all  is  in  fufion, 
continue  the  fire  for  one  hour  ; then,  take  off  the  cru- 
cible. There  you  will  find  your  filver,  fit  to  {hind  the 
tefl  of  all  the  affayers. 

XXXIX.  To  foften  iron. 

Take  half  an  ounce  of  tartar  ; two  of  common  falls 
and  two  and  a half  of  verdigrife.  Mix  all  together, 
and  expofe  it  in  a porringer  to  the  dew  of  nine  nights 
running.  This  will  turn  into  water,  in  which,  when 
red-hot,  you  may  kill  your  iron, 


SECRETS  CONCERNING 


a8 

XL.  To  melt  iron  fo  that  it  will  fpread  under  the 
hammer. 

Take  equal  quantities  of  lime,  tartar,  and  alkali 
fait.  Pour  over  it  a fnfficient  quantity  of  cow-pifs,  to 
make  a thick  pap  with  it,  which  you  will  fet  a-drying 
in  the  fun,  or  before  the  fire.  Make  an  iron  red-hot 
'in  the  fire;  then  plunge  it  in  that  matter.  You  may 
afterwards  melt  it  as  you  would  filver  ; and,  then 
work  it  the  fame  way,  when  cold* 

XLI.  To  give  iron  a temper  to  cut  porphyry. 

Make  your  iron  red-hot,  and  plunge  it  in  diftilled  wa- 
ter from  nettles,  acanthus,  and  pilofella,  (or  moule- 
ears)  ; or  in  the  very  juice  pounded  out  from  thefe 
plants. 

XLII.  To  foften  all  forts  of  metals. 

Take  fublimated  mercury,  euphorbium,  borax,  and 
ammoniac  fait,  of  each  equal  parts  pulverifed.  Project 
fome  of  that  powder  over  any  metal  when  in  a ftate  of 
fufion,  and  you  will  obtain  the  defired  eifedt  of  making  it 
foft. 

XLIII.  To  foften  a fophiftic  metal. 

Take  black  fcap  and  common  fait,  of  each  two  oun- 
ces ; human  excrements  dried  and  pulverifed,  four 
ounces  ; roch  alum  an  equal  quantity,  and  nitre  fait, 
half  an  ounce.  Incorporate  all  together  in  a pan,  over 
the  fire,  with  bullock*s  gall,  keeping  fiirring  with  a 
fpatula,  till  you  feel  no  longer  with  it  any  faline  parti- 
cle. Then  take  off  the  pan  from  the  fire,  and  let  the 
eompofition  cool.  Of  this  yon  may  throw  fome  into 
the  crucible  in  which  your  metal  is  in  fufion. 

XLIV.  A good  temper  for  arms. 

Take  tythimalus,  or  fpurge  ; roots  of  wild  horfe- 
radiih,  bryonia,  and  purflain,  of  each  equal  quantities. 


ARTS  AND  TRADES. 


29 


Pound  all  together,  fo  that  you  may  get  at  leaf!  one 
pound  of  juice.  Add  to  this  one  pound  of  red-haired 
child’s  water  ; faltpetre,  alkaline,  gem  and  ammoniac 
falts,  of  each  one  drachm.  When  you  have  mixed  all 
well  together  in  a glafs  vefiel  perfectly  clofed  and  Hop- 
ed, bury  it  in  the  cellar,  and  let  it  there  lie  for  twenty 
days.  Then  bring  it  up  again,  and  put  it  in  a retort, 
to  which  you  will  adapt  and  lute  well  its  receiver,  and 
begin  to  diftil  by  a graduallire.  Now,  when  you  want 
to  get  arms  of  a good  temper,  you  have  only  to  plunge 
them  in  this  diftilled  liquor,  after  having  previoully 
made  them  red  hot  in  the  lire. 

XLV.  Another  very  hard  temper. 

Take  nettle’s  juice,  bullock’s  gall,  child’s  water,  or 
ftrong  vinegar,  and  a little  fait.  Incorporate  well  all 
this  together,  and  plunge  any  red-hot  iron  in  it. 

XLVI.  To  melt  iron  and  make  it  foft. 

Take  two  pounds  of  auripigment,  and  four  of  oil  of 
tartar.  Make  the  auripigment  foak  up  all  the  oil  of 
tartar,  and  dry  it  up  afterward ; over  a foft  fire. 
Then  put  fmall  bits  of  iron  in  a crucible  ; and,  when 
very  red,  throw  by  little  at  a time  about  half  a pound 
of  that  auripigment  prepared  as  before;  and  you  will 
find  your  iron  fof;  and  white. 

XL VII.  To  whiten  iron  like  filver. 

Melt  iron  filings  in  a crucible,  along  with  realgar, 
or  red  arfenic.  Then  take  one  ounce  of  that  matter  and 
one  of  copper  ; melt  all  together,  and  put  it  in  a cop- 
pel.  It  will  give  y ou  one  ounce  of  good  filver. 

XLVIXI.  To  render  iron  brittle  fo  as  to  pound  like 
glafs. 

Take  the  diftilled  water  front  rocii  alum,  plunge  in  it 
feven  different  times  your  pieces  of  iron,  or  fteel,  beat- 
C 2 


3° 


SECRETS  CONCERNING 


en  very  thin,  and  made  red  hot  every  time.  This  ope- 
ration will  render  them  fo  brittle,  that  you  may  pound 
them  in  a mortar,  afterwards  as  you  could  glafs. 

XLIX.  Ingredients  which  ferve  to  the  melting  of  iron. 

Iron  is  to  be  melted  with  any  of  the  following  ingre- 
dients ; viz.  pewter,  lead,  marcafite,  magnefia,  auri- 
pigment,  antimony,  crown-glals,  fulpher,  ammoniac 
fait,  citrine-mirobolans,  green,  or  frefh,  pomegranate 
rinds,  &c.  & c. 

L.  To  melt  or  calcinate  the  blade  of  a fword  without 
hurting  the  f cab-bard. 

You  mu  ft  drop  into  the  fcabbard  of  th‘e  fword  fome 
arfenic  in  powder,  and  fqueeze  over  it  fome  part  of  the 
juice  of  a lemon.  Then  replace  the  fword  into  its  fcab- 
bard. In  a quarter  of  an  hour  afterwards,  or  little 
more  you  will  fee  what  a furprifmg  effect  this  will 
have. 

LI.  A fpirit  which  will  diffolve  all  forts  of  ffones, 
without  excepting  the  moft  hard. 

Take  rye-flour  and  make  fmall  balls  with  it,  which 
you  will  dry  ; then  put  them  into  a retort  well  luted, 
^.rd  place  it  over  a gradual  fire  to  draw  the  fpirits  by 
diftillatian.  If  in  the  fpiritous  liquor,  which  will 
come  from  this  operation,  you  put  any  done  whatever, 
it  will  diffolve. 

LXI.  To  refine  pewter. 

Take  fine  pewTter,  and  put  it  into  a crucible.  When 
melted,  project  over  it,  at  different  times  fome  nitre, 
till  it  comes  to  a perfect  calcination.  Repeat  this  three 
different  times,  pounding  the  matter  into  powder,  which 
you  will  mix  with  charcoal  duff.  Then,  being  thus 


ARTS  AND  TRADES. 


3i 


melted  for  the  third  time,  it  will  refume  its  former  fub- 
ftance  of  pewter,  with  this  difference,  that  it  will  be 
refined  to  an  infinitely  fuperior  degree. 

LIII.  To  fix  mercury. 

Take  verdigrife  in  powder,  which  you  will  put  in  a 
crucible.  Make  a hole  in  that  powder,  and  place  in  it 
a knot  of  mercury  previoufly  impregnated  with  white 
of  eggs’  water.  Cover  this  knot  over  with  borax,  and 
add  again  over  this  fome  more  verdigrife  and  pounded 
glafs,  one  or  two  fingers  deep.  Lute  well  the  lid  of  the 
crucible,  and  give  a pretty  fmart  fire,  though  gradually, 
and  not  at  once,  for  the  fpace  of  two  hours. 

LIV.  To  extract  mercury  from  lead. 

Take  lead  and  beat  it  into  fleets,  or  laminas,  very 
fine.  Put  thefe  in  a glafs  yeffel  with  common  falts,  a 
double  quantity  of  the  lead.  Cover  this  well,  and  bu- 
ry it  under  ground  for  nine  days  at  leaft.  After  that 
time,  if  you  open  the  vefiel  again,  you  will  find  your 
lead  turned  all  into  running  mercury,  or  quickfilver,  at 
the  bottom  of  it. 

LV.  The  compofition  of  caft  mirrors  and  cylinders. 

Take  one  pound  and  a half  of  red  copper;  eight  ounces 
of  refined  pewter;  one  arid  a half  offtellatedmars-regulus. 
other  wife  regulus  of  antimony  ; half  an  ounce  of  bif- 
-muthf  one  and  a half  of  nitre,  and  a difcretionable 
quantity  (that  is  to  lay  as  much  as  you  pleafe)  of  fiver. 

LVI.  The  true  compof  tion  of  metallic  mirrors,  or  look- 
ing-glades, tiled  among  the  ancients. 

1.  Take  one  pound  of  decapitated,  or  well  purified, 
copper,  which  you  will  melt  ; then  throw  over  it  three 
pounds  of  refined  pewter.  As  foon  as  they  11  mil  be  both 
m good  teflon,  add  lia  ounces  of  calcined  red  tartar,  two 


3Z 


SECRETS  CONCERNING 


of  arfenic,  half  an  ounce  of  faltpetre,  and  two  drachms 
of  alum.  Leave  all  this  in  fufion  together  for  the  fpace- 
of  three,  or  four  hours,  that  all  the  falts  may  well  e- 
vaporate,  then  you  will  call  this  compolition  in  the  fiat 
fand  mould  prepared  for  it. 

2.  To  give  thefe  mirrors  the  requifite  polilli,  you  pro- 
ceed as  follows.  Begin  firft  by  taking  the  coarfeft  part 
away  with  the  wheel  over  a grinding-ltone,  after  the 
fame  method  as  the  pewterers  and  braziers  do,  and  then 
you  fmoothen  them  with  water  till  they  are  fufiiciently 
polilhed  by  attrition.  The  fecond  ftep  is  to  take  the 
mirror  from  that  wheel,  and  put  it  on  the  wooden  one 
covered  with  leather,  after  having  rubbed  it  well  with 
emory  in  order  to  give  it  a fine  polilli,  and  eat  off  the 
fcratches  which  may  have  happened  to  it  on  the  firft: 
wheel.  Then  you  mull  take  it  again  from  this  wheel 
and  put  it  on  another  of  the  fame  kind,  covered  like- 
wife  with  leather,  after  having  previoufly  rubbed  your 
mirror  w ith  prepared  blood-ftone,  and  walking  it  after- 
wards with  magifter  of  pewter.  Take  notice  that  you 
are  to  make  your  mirrors  obferve,  on  both  thefe  laft 
leathered  wheels,  the  fame  oblique  direction  in  turning 
them,  and  continue  fo  long  till  the  mirror  has  acquir- 
ed a fufikient  firienefs  and  brightnefs.  i 

Convex  and  ardent  mirrors  are  rubbed  and  polifiied 
in  the’  fame  manner. 

LVII.  To  make  convex  and  ardent  mirrors. 

i.  Take  one  pound  of  copper  in  laminas.  Cut  them 
in  fmail  pieces  to  get  them  into  a crucible,  and  impreg- 
nate them  with  oil  of  tartar.  Then  take  a quarter  of  a 
pound  ck  bite  arfenic  in  powder,  with  which  you  will 
f'tratif-;  vour  laminas,  putting  bed  upon  bed  till  the  cru- 
cibie  is  mil;  Cover  this  crucible -wit-h  a lid  of  the  fame 
earth  : lute  it  well  and  let  it  to  dry.  When  done, 
plunge  i!:  to  the  lid  in  the  fand,  and  give  it  a gradual- 
fire,  till  it  is  ftrong  enough  to  evaporate  the  oil.  Du- 
ring that  time  the  oil  prepares  the  copper,  in  detain- 
ing the  arlenic  and  making  it  pafs  into  it  with  the  fame 


ARTS  AND  TRADES. 


33 


facility  as  oil  paffes  through  leather. — You  may,  if  you 
chufe,  place  your  crucible  in  the  furnace  on  the  bare 
fire;  but  then  you  mull  manage  the  fire  gradually  till  the 
oil  is  quite  evaporated.  This  being  done,  let  the  cruci- 
ble cool,  and  break  it  ; you  will  find  your  copper  vari- 
egated with  feveral  colours,  and  it  would  be  ft  ill  more 
fo,  if,  in  Head  of  arfenic,  you  had  ufed  auripigment. 

2.  Take  of  this  copper  one  part,  and  two  of  brafs. 
Melt  firfl  the  brafs  on  a blafling  fire  ; then  throw  in 
your  prepared  copper.  When  they  fhall  have  been  in 
good  fufion  a pretty  good  while,  throw  this  metal  into 
a pan  full  of  lukewarm  water,  over  which  you  lliall 
have  placed  a birch-broom,  to  force  your  metal  to  gra- 
nulate in  falling  through  its  twigs  into  the  water.  By 
fuch  precaution  your  metal  will  be  fo  hard  as  to  refill 
the  file  ; will  not  be  brittle  ; and  acquire  the  fame  qua- 
lities as  flee!,  inllead  of  which  you  may  even  employ  it, 
on  many  occafions,  for  various  forts  of  works. 

3.  Now  take  of  this  hardened  metal  three  parts  ; of 
the  bell  Cornwall  pewter,  and  perfedlly  fiee  from  lead, 
one  part.  Melt  firfl  the  metal,  as  we  faid  before,  on  a 
blafling  fire,  then  put  your  pewter  to  it  ; and,  when 
both  are  well  melted  together,  you  will  throw  this 
compofition  in  the  convex  mould  to  make  the  concave, 
and  in  the  concave  to  make  the  convex  mirrors.  This 
compofition  is  the  bell  which  can  be  employed  for  the 
manufad  uring  of  thefe  forts  of  mirrors.  It  is  white, 
hard,  never  brittle,  and  fufceptible  of  receiving  the 
highell  and  moll  finiihed  polifh. 

LVIII.  To  give  tools  fuch  a temper,  as  will  enable  them 
to  faw  marble. 

Make  the  tool  red-hot  in  the  fire  ; and,  when  red  cher- 
ry-colour, take  it  off  from  the  fire,  rub  it  with  a piece 
of  candle,  and  fleep  it  immediately  in  good  ftrong  vine- 
gar,  in  which  you  fhall  have  diluted  forne  foot. 


•34 


SECRETS  CONCERNING 


LIX.  To  foften  iron,  and  harden  it  afterwards  im?r« 
than  it  was  before. 

i.  Make  a little  chink  lengthways  in  an  iron  bar,  in 
which  you  will  pour  melted  lead.  Then  make  it  avapo- 
rate  by  a ftrong  fire,  as  that  for  coppeilmg.  Renew 
this  operation  four  or  five  times,  and  the  bar_wiil  become 
very  foft.  You  harden  it  afterwards  in  fteeping  it, 
when  red  hot,  in  mere  forge  water  ; and  it  will  be  of  fo 
good  a temper  as  to  be  fit  for  lancets,  razors,  and  knives, 
with  which  you  will  be  able  to  cut  other  iron  without  its 
fplitting  or  denting. 

2,.  It  has  been  found  by  experience,  that  armour  can 
never  be  good  proof  againft  fire-arms,  if  it  has  net  firft 
been  foftened  with  oils,  gums,  wax,  and  other  incera- 
tive  things,  and  afterwards  hardened  by  fteeping  them 
feveral  times  over  in  binding  waters. 

LX.  To  operate  the  tranfmutation  of  iron  into  damafk- 
fteel. 

You  nrnft  firft  purge  it  of  its  ufual  brittlenefs  ; and, 
after  having  reduced  it  into  filings,  make  it  red  hot  in  a 
crucible  ; fteep  it  fev^eral  times  in  oil  of  olives,  in  vdiich 
you  fhall  have  before  thrown  feveral  times  melted  lead. 
Take  care  to  cover  the  veffel  in  which  the  oil  is  contain- 
ed, every  time  you  throw  your  fteel  into  it,  for  fear  the 
oil  fliould  catch  fire. 

LXI.  To  guard  iron  againft  rufting. 

Warm  your  iron  till  you  can  no  more  touch  it  with- 
out burning  yourfelf.  Then  rub  it  with  new  and  clean 
white  wax.  Put  it  again  to  the  fire,  till  it  has  foaked 
in  the  wax.  When  done,  rub  it  over  with  a piece  of 
ferge,  and  this  iron  will  never  ruft. 

LXII.  To  cut  pebbles  with  eafe. 

Boil  it  a good  while  in  fome  mutton-fuetj  and  then, 
you  will  cut  it  very  eafilv. 


ARTS  and  trades. 


35 


LXIII.  To  whiten  copper. 

Take  aviripigment  and  eggs’  fheils  calcined,  equal 
•quantities."  Put  all  together  in  a pot  covered  with  ano- 
ther, having  a little  hole  on  the  top.  Give  it  fir  ft  the 
wheel-fire  for  three  hours.  Then  increafe  the  fire;  and, 
what  fliall  have  been  fublimed  remix  with  the  fasces  again, 
Sublime  anew,  and  mix  again  the  faeces,  and  the  flours 
together.  Then  for  the  third  time,  there  will  be  no 
more  fublimation  ; only  the  flours  will  fwim  over  the 
fasces.  Now  take  arfenic  of  one  Angle  fublimation 
and  crude  tartar,  of  each  equal  parts  well  mixed  toge- 
ther, and  ltratify  with  this  mixed  powder  fome  very 
thin  copper  laminas.  Then  pulh  the  fire  with  violence 
to  the  degree  offufion,  and  granulate  it  in  water,  which 
you  are  to  put  in  great  agitation  for  a good  wdiile  be- 
fore you  throw  the  matter  into  it,  in  order  to  prevent 
thereby  your  matter  from  fparkling  when  you  throw  it. 
In  reiterating  this  operation  on  the  fame  metal,  you  will 
render  your  copper  as  beautiful  as  filver. 

LXIV.  A projection  on  copper. 

1.  Take  fine  pewter  two  ounces,  which  you  will  melt 
in  a crucible.  When  melted,  throw  in  it  by  little  at  a 
time  the  fame  weight  of  flour  of  brimflone.  Stir  every 
time  with  a rod,  till  you  fee  both  your  pewter  and  ful- 
phur  well  calcined.  Then  take  the  crucible  out  of  the 
Are,  and  throw  in  half  an  ounce  of  crude  mercury.  Let 
it  cool  and  pulverife  this. 

2.  Now  melt  four  ounces  of  molten  copper.  When  in 
good  fufion  project  on  it,  by  degrees,  one  ounce  of  the 
above  powder,  flirring  carefully,  while  you  do  it,  with 
a flick.  Leave  it  thus  in  fufion  for  a little  while,  and 
then  you  may  ufe  it  for  making  all  forts  of  plates.  It  is 
fo  beautiful,  that,  if  you  tefl  it  on  the  coppel  with  iead, 
it  will  fland  it  perfectly. 


3^ 


SECRETS  CONCERNING 


LXV.  A receipt  for  the  preparation  of  emery'. 

1.  Calcine  eafbern,  or  SpaniHi  emery,  three,  or  four 
times  in  the  fire  ; then  let  it  cool.  Pound  it  and  make 
ftrata  fuper  If  rata  of  it,  with  double  the  quantity  of  lul- 
phur-vivum  in  powder.  Leave  this  crucible  in  the  fur- 
nace with  a ftrong  fire  during  three  or  four  hours.  Re- 
peat this  procefs  four  different  times  over,  then  reduce 
your  emery  into  an  impalpable  powder.  Put  it  next  in-  ' 
to  a matrafs,  pour  over  it  regal  water,  that  it  iwim  over 
by  three  fingers  deep.  Put  this  in  digtftion  for  eight 
hours.  Pour  off  by  inclination  y our  regal  water  impreg- 
nated with  the  dye.  Put  new  water  oil  your  matter,  and 
fet  it  on  digeftion  again  for  eight  other  hours,  as  the  for- 
mer. Then  take  your  thus  tinged  waters,  which  you 
will  mix  and  put  in  a retort.  Dillil  moft  part  of  it,  till 
you  fee  that  what  remains  in  the  retort  is  yellow.  This 
is  the  true  oil  of  emery,  in  which  you  put  the  hignefs  of 
a filbert  of  camphire. 

2.  Exfulphurate  in  a crucible,  on  a good  fire,  and  dur- 
ing two  hours,  what  quantity  you  pleafe  of  arfenic. 
Then  take  two  oupces  of  the  aforefaid  oil  of  emery,  one 
of  your  exfniphurated  arfenic,  an  equal  quantity  of  fait 
of  tartar  dravm  with  diflilled  vinegar,  two  of  fublimate7 
and  two  of  fiver  ; which  you  will  have  diffolved  in  an 
aquafortis  made  with  nitre  and  vitriol.  Put  all  toge- 
ther in  a matrafs  fo  large  that  the  compofition  hi  on  Id  oc- 
cupy no  more  than  a third  part  of  it,  and  of  which  you 
fliall  have  cut  the  neck  off,  to  obtain  a more  eafy  eva- 
poration of  the  compounds  from  it.  Put  this  matrafs  in 
the  fand  as  high  as  the  matter,  and  give  it  a moderate 
fire  for  two  hours,  then  a lbrong  one  for  fx,  after  which 
you  will  let  the  fire  go  out  of  itfelf.  When  done,  you 
will  find  your  matter  in  a ilone  in  the  matrafs.  Take  it 
out  and  pound  it  into  powder.  One  ounce  of  this  pow- 
-der,  projeffed  upon  another  ounce  of  fait  in  fufion,  if 
you  keep  it  a little  while  in  that  Hate,  and  throw  it 
afterwards  into  oil  of  dives,  will  increafe  your  gold  by 
a third  of  its  primary  quantity  and  rather  more  : And 
you  may  thus  increafe  it  again  and  again  by  repeating  the 
fame  operation. 


ARTS  AND  TRADES. 


37 


LXVI.  A fa&itious  amiant ; or  the  way  to  make  an 
incombuftible  cloth'. 

Take  rotten  oak  wood  which  you  will  calcine  into  alli- 
es, and  mix  with  an  equal  quantity  of  pearl  allies.  Boil 
all  together  in  ten  times  its  weight  of  water.  When 
this  has  boiled  one  hour,  add  as  much  water  to  it  as  there 
may  have  been  evaporated,  and  boil  now  in  it  a large 
flick  of  alumen  plumofum,  during  one  hour.  Take  off 
the  veiTel  from  the  fire,  and  carry  it  into  the  cellar.  In 
a month’s  time  you  will  find  your  alum  as  foft  as  flax. 
Spin  it,  and  get  it  weaved  into  a cloth.  The  fire  will 
never  have  any  power  over  it.  On  the  contrary,  the 
befl  way  to  wa-fli  it  is  to  throw  it  on  red-hot  coals  ; and, 
after  having  there  let  it  burn  throughout,  take  it  off, 
and  you  will  find  it  perfectly  clean. 

LXVII.  To  render  tartar  fufible  and  penetrating. 

1.  Stratify  cakes  of  white  tartar  with  vine  branches* 
When  done  fet  them  on  fire  by  the  top,  and  when  arriv- 
ed at  the  bottom  your  tartar  will  be  calcined, 

2.  Diflolve  this  calcined  tartar  in  aquavitce,  then  pafs 
it  through  the  filtering  paper,  and  next  evaporate  the 
brandy.  What  fliall  remain  is  the  fait  of  tartar,  which 
you  mufi:  find  to  be  as  white  as  fnow.  Pour  over  it  the 
beft  and  the  truefl:  French  fpirit  of  wine,  fo  that  it  fiiould 
exceed  over  the  fait  the  thicknefs  of  an  inch.  Set  it  on 
fire.  As  foon  as  your  fpirit  of  wine  fliall  be  all  confumed, 
your  fait  of  tartar  will  be  fufible  and  penetrating. 

3.  Now  fiiould  you  make  any  iron  red-hot,  and  pro- 
je&  on  it  a little  of  that  fait,  it  will  penetrate  it  through 
and  through,  and  leave  after  it  a veftige  as  white  as  fil- 
ver  in  the  place  where  it  touched. 

LXVIII.  To  extraft  mercury  from  any  metal. 

1.  Diflolve  lead,  antimony,  or  any  other  metal,  in 
good  common  aquafortis.  When  that  water  fliall  have 


SECRETS  CONCERNING 


38 

diffolved  as  much  of  it  as  it  can,  pour  it  out  by  inclina- 
tion, and  on  what  fhall  not  yet  be  quite  diffolved,  but 
corroded  only  in  a white  powder,  pour  fome  hot  water. 
Shake  then  the  matrafs  in  which  the  metal  is,  and  you 
will  find  that  the  water  will  finifh  to  diffolve  what  the 
aquafortis  could  not.  Next  to  this  pafs  it  through  a fil- 
tering paper  ; and,  what  you  will  find  not  able  to  pafs, 
diffolve  it  now  with  fome  frefh  aquafortis,  or  only  water, 
if  it  fo  appear  to  you  that  this  may  do.  Continue  thus 
the  fame  diffoluting  procefs,  till  you  have  obtained  a 
perfect  di Ablution  of  all  the  powder,  and  you  have  made 
it  pafs  through  the  filtering  paper.  Now  take  all  your 
feveral  diffolutions,  both  thofe  made  with  hot  water  and 
thofe  made  with  aquafortis,  and  mix  them  all  together. 
Make  a precipitation  of  that  diffolution  to  the  bottom 
of  the  veffel  in  form  of  white  curds,  by  means  of  a wa- 
ter impregnated  with  fait.  Edulcorate  this  twice,  with 
cold  common  water,  and  once  with  fome  a little  warm, 
then  dry  it. 

z.  Take  one  ounce  of  that  diffolution,  thus  edulcorat- 
ed and  exficcated  into  powder  ; half  an  ounce  of  ammo- 
niac fait  fublimed  over  common  fait.  Grind  all  together 
on  a marble  flone  with  a mullar  for  a long  while,  that  it 
maybe  well  incorporated,  as  thepainters  do  their  colours  j 
and,  to  fucceed  better  in  that  incorporation,  impregnate 
it  with  diflilled  vinegar.  Now  put  all  this  into  a pan, 
and  pour  cold  water  over  it,  fo  that  it  fhould  fwim  over 
the  matter,  flir  it  well  twice  a day  with  a flick,  for 
three  whole  weeks.  Then  take  quick  lime,  which  you 
will  flack  with  the  fwimming  liquor  which  covers  your 
matter;  and  with  equal  quantities  of  the  powder  which 
lies  under  it,  and  the  flacked  lime,  make  fmall  bullets, 
which  you  will  put  into  a retort  well  luted,  and  pufli  it 
on  w ith  a great  fire.  You  will  foon  fee  the  mercury  go- 
ing into  the  receiver,  which  you  mull  have  had  the  pre- 
caution of  filling  with  wrater,  and  under  w hich,  at  the 
bottom,  you  will  find  it. 

3.  The  fame  procefs  carefully  attended  to,  may  pro- 
cure you  mercury  from  all  the  metais  and  minerals  with- 
out exception. 


arts  And  trades.. 


39 


LXIX.  To  dye  in  gold  (liver  medals,,  or  laminas, 
through  and  through., 

i.  This  curious  operation  is  performed  by  means  of 
the  admirable  fait  of  Glauber,  which  is  made  with  nitre 
and  vitriol  oil,  in  the  following  manner. — Take  what 
quantity  you  pleafe  of  nitre  fait,  pour  over  it  a fuffici- 
ent  quantity  of  oil  of  vitriol,  to  have  it  fwim  over. 
When  the  ebullitions  arifing  from  that  mixture  fhall  be 
ended,  diftill  to  drynels;  there  remains  a white  fait 
known  under  the  name  of  fak  of  Glauber. 

z.  Diifolve  in  what  quantity  of  warm  water  you 
think  proper,  or  be  in  need  of,  a fufficient  quantity  of 
that  fait  as  may  faturate  it,  which  you  know  when  you 
fee  the  water  can  diffolve  no  more  of  it.  In  this  diffo- 
lution  put  a drachm  of  calx,  or  magifter,  of  gold.  Then 
put  in  digeflion  in  it  fiver  laminas  cut  fmall  and  thin, 
and  let  the_m  fo  for  twenty-four  hours  over  a very  gen- 
tle fire..  At  the  end  of  that  term  you  will  find  them 
thoroughly  dyed  gold  colour,  infide  and  outfide. 

LXX.  To  refine  pewter. 

Take  fine  pewter,  melt  it  in  a crucible.  When  dene, 
project  over  it  at  feveral  times  fome  nitre  till  you  fee  it 
calcined.  Then  pound  it  into  powder,  and  mix  it  with 
an  equal  quantity  of  charcoal  pulveriied  very  fine.  If, 
in  this  condition,  you  melt  it  again,  it  will  refume  its 
form  of  pewter,  only  refined  in  a much  fuperior  degree. 

LXXI.  To  make  a perpetua1  motion. 

Take  aquafortis,  in  which  you  will  throw  fome  fleel- 
filings  well  dried.  Leave  this  mixture  to  lay  for  fix 
or  eight  hours.  Then  pour  out  the  aquafortis  in  ano- 
ther bottle,  in  which  you  will  throw  a fmall  loadftone 
of  good  quality,  and  flop  it  well  that  no  air  get  in. 
You  wall  obferve  a perpetual  motion. 


4©  SECRETS  CONCERNING 

LXXII.  A fecret  fire. 

Have  a barrel  open  by  one  end,  and  pierced  with  a 
dozen  of  holes  on  the  other.  Put  in  it  three  or  four 
bufhels  of  oat-llraw  cut  very  fine,  as  that  which  is  giv- 
en to  horfes.  Get  next  half  a bulhel  of  barley,  which 
fball  have  foaked  for  three  days  in  lime  water,  and 
drained  in  a flieercloth  of  all  the  water  which  can  run 
out  of  it.  Place  this  wet  barley  in  a lump  over  the  oats’ 
flraw,  then  cover  it  with  other  fimilar  cut  ftraw,  and 
let  it  reft  till  the  time  that,  when  you  trull  your  hand 
in  it,  you  feel  it  warm.  This  heat  you  may  keep  up  by 
throwing,  with  a gardner’s  watering-pot,  about  half  a 
pint  of  water  every  other  day. 

LXXIII.  An  oil,  one  ounce  of  which  will  laA  longer 
than  one  pound  of  any  other. 

Take  freih  butter,  quick  lime,  crude  tartar,  and  com- 
mon fait,  of  each  equal  parts,  which  you  pound  and 
mix  well  all  together.  Saturate  it  with  good  brandy, 
and  diftill  it  in  a retort  over  a graduated  fire,  after  hav- 
ing adapted  the  receiver,  and  luted  well  the  joints. 

LXXIV,  To  make  a coppel  with  allies. 

Take  equal  parts  of  the  allies  refulting  from  vine- 
branches,  mutton-bones,  and  harts’  horns  burnt  and  cal- 
cined. Moilten  them  with  a little  common  water,  then 
prefs  them  very  hard  in  a mould  called  Coppel.  Then 
take  allies  from  the  jaws  and  teeth  of  .a  jack,  which  you 
put  over  the  other  allies  to  the  thicknefs  of  a crown 
piece,  pounding  well  thefe  alfo  over  the  others  as  hard 
as  you  can.  Thefe  lalt  allies  ferve  to  fet  off  clean  the 
grain  of  the  metals  you  are  telling  on  them.  The  harts- 
horn allies  ferve  to  bind,  or  unite,  thofe  of  vine-branch- 
es and  mutton-bones  together,  and  to  draw  down  at  the 
fame  time  the  lead.  You  mull  life  eight  times  as  much 


ARTS  AND  TRADES.  4* 

lead  as  the  compofition,  you  want  to  teft  by  the  coppel, 
weighs. 

LXXV.  To  folder  iron,  or  any  other  metal,  without 
fire. 

X,  Take  one  ounce  of  ammoniac,  and  one  of  common 
falts;  an  equal  quantity  of  calcined  tartar,  and  as 
much  of  bell-metal,  with  three  ounces  of  antimony. 
Pound  well  all  together  and  fift  it.  Put  this  into  a 
piece  of  linen,  and  inclofe  it  well  all  round  with  fullers 
earth,  about  one  inch  thick.  Let  it  dry,  then  put  it 
between  two  crucibles  over  a flow  fire  to  get  heat  by 
degrees,  Pufhon  the  fire  till  the  lump  contained  in  the 
crucibles  become  quite  red  hot,  and  melt  all  together. 
Then  let  the  vefiels,  and  the  whole,  cool  gradually  arid 
pound  it  into  powder. 

2.  When  you  want  to  folder  any  thing,  put  the  two 
pieces  you  want  to  join  on  a table,  approaching  their 
extremities  as  near  as  you  can  one  to  another.  Make  a 
cruft  of  fullers  earth  fo,  that  holding  to  each  piece,  and 
palling  under  the  joint,  it  fhould  be  open  over  it  on  the 
top.  Then  throw  fome  of  your  powder  between  and  o- 
ver  the  joint.  Have  again  fome  borax,  which  put  into 
hot  wine  till  this  is  confirmed,  and  with  a feather  rub 
your  powder  at  the  place  of  the  joint  ; you  will  fee  it 
immediately  boiling.  As  foon  as  the  boiling  flops,  the 
confolidatlon  is  made.  If  there  be  any  roughnefs  you 
mufl  fmoothen  it  by  rubbing  with  a grinding  flone,  for 
the  file  will  have  no  power  over  it. 

LXXVI.  To  folder  with  fire. 

Make  a pafve  with  pulverifed  chalk  and  gum-water, 
which  you  will  put  round  the  two  broken  pieces  placed 
on  a table,  and  prepared  as  before  mentioned  in  the  pre- 
ceding receipt.  The  only  difference  is,  that  you  are 
to  rub  over  the  two  united  extremities  with  melted  foap; 
and,  after  having  thrown  fome  of  the  above  powder  at 
the  place  of  the  joint,  you  are  to  hold  a kindled  piece  of 
D 2 


42, 


secrets  Concerning 


charcoal  over  it.  This  will  immediately  fet  the  matte? 
in  fufion,  which  is  no  fooner  done  but  you  may  take  off 
.the  pafte,  and  you  will  find  it  confolidated, 

LXXVII.  To  make  Borax. 

Take  two  ounces  of  roch-alum  ; dilute  it  and  mix  it 
with  twro  ounces  of  alkaline  fait  which  is  ufed  in  making 
of  glals.  Put  all  into  a pewter  pot,  and  fet  it  a-doing, 
for  the  fpace  of  half  an  hour,  over  a gentle  fire  ; then 
take  it  out  of  the  water.  Take  next  two  ounces  of  gem 
fait  in  powder,  as  much  of  alkaline  fait,  two  pounds  of 
virgin  honey,  and  one  of  cow-milk.  Mix  well  all  to- 
gether, and  fet  it  in  the  fun  for  three  days*  Then  the 
borax  is  done. 

LXXVIII.  To  render  iron  as  white,  and  beautiful,  as 
filver. 

Take  ammoniac  fait  in  powder,  and  mix  it  with  an 
equal  quantity  of  quick  lime.  Put  them  all  together  in- 
to cold  water,  and  mix  well.  When  done,  any  iron  piece, 
which  you  fhall  have  made  red  hot,  will,  if  you  fte'ep  it 
in  that  prepared  water,  become  as  white  as  filver. 

LXXIX  To  Galcine  pewter,  and  render  it  as  white,  and 
as  hard  as  filverv 

Melt  well  your  pewter  in  a crucible,  fothat  it  may  be 
very  fine  and  clear.  Pour  it  afterwards  into  a very  Among 
vinegar,  then  into  mercurial  water.  Repeat  that  ope- 
ration as  many  times  as  you  pleafe,  you  will  each  time 
give  it  an  additional  degree  of  hardnefs  and  whitenefs,. 
drawing  near  to  filver  ; fo  much  that  it  will  at  laft  be 
very  difficult  to  diftinguifh  it  from  filver  itfelf,. 

LXXX.  Another  to  the  fame  purpofe. 

Make  again  a good  lye  with  vine-branch  allies  and 
vinegar.  Threw  in  it  your  pewter  when  in  fufion.  Re.- 


ARTS  AND  TIRADES. 


43 


peat  this,  feven  different  times Have  next  fome  new 

goat’s  milk,  in  which  you  fliall  have  added  fome  white 
arfenic  as  powder.  Melt  your  pewter  again 5 then  throw 
it  in  this  preparation.  Repeat  twelve  times  the  fame  ; 
and  the  pewter  will  become  as  hard  and  as  white  as  fil- 
ver. 

LXXXI.  To  whiten  brafs. 

1.  Take  rofin  and  falt-petre,  equal  quantities.  Pound 
all  in  a mortar,  and  reduce  it  into  an  impalpable  pow- 
der. Put  this  into  an  earthen  pan  made  red-hot,  and 
thus  burn  the  matter.  As  foon  -as  done,  you  mull:  wafh 
and  dry  it  ; then  grind  it  again  well  into  an  impalpable 
powder  as  before,  with  the  addition  of  an  equal  quanti- 
ty of  auripigment.  Then  put  all  this  into  a crucible, 
cover  it  with  another  well  luted,  and  having  a little 
hole  in  the  top,  which  you  will  flop  by  laying  only  a 
medal  on  it.  When  calcined,  take  what  you  will  find 
clear  in  the  bottom,  not  what  will  have  fublimed  on  the 
top.  Make  a very  fine  powder  of  this  powder  ; and, 
with  one  fmgle  ounce  of  that  powder,  you  will  be  able 
to  whiten  two  pounds  of  brafs,  in  proceeding  about  it  as 
follows. 

2.  Melt  firft  your  brafs  as  ufualj  and,  when  in  good  fufi- 
on,  caft  it  into  very  good  vinegar  ; an  operation  which 
you  muft  repeat  three  times.  Then,  when  you  melt  it 
for  the  fourth  time,  you  are  to  projedt  on  it,  as  we  faid 
before,  one  ounce  only  (if  you  have  two  pounds  of  brafs) 
of  the  faid  powder,  which  will  render  your  brafs  as  white 
as  filver. — N.  B.  To  melt  the  brafs  with  more  facility, 
there  are  fome  who  throw  in  the  crucible  a certain  dif- 
cretionable  quantity  of  mice-dung  ; and  I recommend  to 
do  the  fame.  It  will  be  found  of  no  fmall  fervice  in 
haflening  the  fufion  of  that  metal. 

LXXXII.  Another  method. 

Brafs,  copper,  iron  or  fleel  may  be  eafily  whitened  by 
means  of  the  butter  from  Cornwall  tin,  or  pewter,  pre- 
pared with  fublimate^  proceeding  as  follows. 


44 


SECRETS-  CONCERNING 


Take  Cornwall  pewter,  about  one  pound;  add  to  it 
half  that  quantity  of  fublimate.  Set  it  on  a ftrong  fire, 
and  fublime.  The  firft  water  which  fublimes  is  not  good, 
throw  it  away.  The  fecond  is  good,  which  you  know  by 
its  white  colour.  Now,  if  you  make  a piece  or  copper, 
brafs,  fteel,  or  iron,  it  does  not  fignify  which,  red  hot, 
and  fteep  it  in  that  water,  it  will  become  as  white  as  fil- 
ver. 

LXXXIII.  To  extra#  gold  from  filver. 

1.  Melt,  whatever  quantity  you  pleafe,  of  lead,  in  a 
crucible,  over  a fire  of  clear  and  bright  live-coals.  Have 
at  the  fame  time  in  fufion  an  equal  quantity  of  fulpluir* 
Then  take  your  firft  crucible,  in  which  the  lead  is  melt- 
ed, off  from  the  fire;  and,  before  the  lead  fhall  congeal, 
throw  in  the  lame  quantity  in  weight  of  quick-filver. 
Stir  and  mix  well  this  with  a flick.  When  this  is  done, 
pour  now  your  fulphur,  from  the  other  crucible,  over 
the  mixture  of  lead  and  quickfilver  you  have  juft  made* 
and  which  coagulates,  continually  ftirring  carefully  the 
matter  with  a fpatula,  for  fear  the  fulphur  fliould  blaze, 
and  be  con  fumed  before  it  is  all  poured  in.  When  the  whole 
is  come  quite  cold,  grindrht  on  a marble  table  with  a 
mullar.  Then  put  all  again  into  a crucible  over  the  fire, 
and  leave  it  in  fufion  till  all  the  fulphur  is  burnt  out, 
and  the  matter  be  fluid  enough  to  be  caft  in  an  ingot. 
This  will  look  like  the  regains  of  melted  antimony.  It 
will  have  even  its  brittlenefs. 

2.  Reduce  now  this  compofltion  into  powder  ; and, 
with  an  equal  quantity  in  weight  of  it  and  of  filver  la- 
minas,  make  ftrata  fuper  ftrata  of  them,  alternately,  in 
a crucible,  beginning  and  ending  always  with  the  pow- 
der. Then  over  the  laft  bed,  put  about  half  an  inch 
thick  of  Venetian  glafs,  or  chryftal,  reduced  into  an 
impalpable  powder.  Obferve  however  that  the  crucible 
fliould  not  be  filled  fo  near  the  brim  as  to  let  he  glafs 
boil  over.  Make  a Are  ftrong  enough  to  melt  both  the 
matters  and  the  glafs,  and  fet  them  thus  in  fufion  all  to- 
gether for  a good  hour  at  leaft.  Then  take  off,  and  let 


ART  S AND  TRADES. 


45 


eool  your  regains  ; in  breaking  your  crucible,  make  a 
coppel,  or  tell:,  in  which  you  will  put  lead  in  fufion* 
till  it  is  as  fluid,  as  it  can  be.  Throw  in  your  regulus 
to  purify  it  by  that  teft,  in  the  fame  manner  as  filver- 
fmiths  do. — When  your  fllver  fhall  be  fallen  to  the  bot- 
tom very  pure,  put  itinlaminas,  or  granulate  it ; then  put 
it  to  diifolve  in  aquafortis.  You  will  lee  lome  fmall  par- 
ticles precipitating  from  it,  in  the  form  of  black  pow- 
der. It  is  line  gold.  Wafli  thefe  in  warm  water  ; then 
put  them  in  fuflon,  in  a crucible,  and  you  will  have  ve- 
ry true,  and  good  pieces  of  gold,  fit  for  any  of  the  chy- 
mical  phyflcs,  and  capable  to  Hand  any  tefl  whatever 
you  may  put  it  to. 


Secrets  for  the  Compofition  of  Varnishes,  &c. 


AKE  karabe,  or  amber,  eight  ounces,  and  two  of 


gum-lack.  Melt  firfl;  the  karabe  in  a varnilhed 
earthen-pot,  or  in  the  retort  of  an  alembic,  over  a very 
flxong  fire.  When  this  is  melted,  throw  in  the  gum- 
lac,  and  let  this  melt  in  the  fame  manner.  Then  take 
fome  of  the  fire  off,  and  let  it  cool  ; obl’erving  with  a 
Hick,  whether  the  matter  has  got  all  its  fluidity.  Mix 
in  it  fix  or  eight  ounces  of  turpentine  oil.  Keep  flirring 
with  a flick,  in  order  to  incorporate  well  this  oil  with 
the  reft.  Add  alfo  a fpoonful  oflintieed  oil,  prepared 
with  hepatica-aloes,  to  the  confidence  of  a balm  ; which* 
in  order  to  thin,  and  reduce  it  to  the  thicknefs  of  a fy- 


C H A P III. 


I.  A gold  varnifli. 


46 


SECRETS  CONCE  RNING 


rap,  you  mix  with  a fufEcierit  quantity  of  oil  of  turpen- 
tine, tinged  with  rocou. 

II.  How  to  prepare  the  lint  feed  oil  with  the  hepatica- 

aloes,  for  the  above  purpofc. 

You  prepare  the  lmtieed  oil  with  hepatica-aloes,  by 
mixing  four  oune.s  of  this  in  powder,  with  one  pound 
of  the  faid  oil,  which  you  do  over  the  fire,  till  it  has 
acquired  the  confidence  of  a very  thick  fyrup,  and  you 
fee  your  oil  beginning  to  fcum,  and  to  dwell  much — Then 
pafs  it  through  a piece  of  linen  ; let  it  cool,  and  bottle 
it  to  keep  for  the  above-mentioned  ufe. 

III.  How  to  draw  the  tin&ure  of  rocou  ufcd  in  the  eom- 

pofition  of  the  above  varnifh. 

In  order  to  draw  the  tindture  of  rocou,  put  four  oun- 
ces of  it  in  the  oil  of  turpentine.  Set  this  over  a gen- 
tle fire,  in  the  retort  of  an  alembic  ; and,  as  foon  as  the 
oil  begins  to  boil,  take  it  off  from  the  fire  : flir  -well 
with  a flick,  and  filter  it  through  a paper,  to  ufe  it  as 
directed  before. 

IV.  A varnifh  for  iceing. 

ConcoCt  fome  turpentine  with  water,  and  white  wine 
or  brandy.  When  concocted,  diffolve  it  in  wine  and 
oil  of  turpentine. 

V.  An  excellent  varnifh. 

Take  what  quantity  you  pleafe  of  verdigrife,  grind  it 
with  vinegar,  put  it  in  a piece  of  dough,  as  you  would 
an  apple  to  makea  dumpling.  Bake  it  an  in  oven  as  bread; 
then  cut  open  your  dumpling,  and  get  the  verdigrife  out 
of  it.  Mix  it  with  wine,  and  ufe  it.  Lay  over  it  a coat 
of  four  ounces  of  gum  arabic  j then  poliilias  ufual.  You 
will  find  it  will  anfwer  all  your  expectation,  and  be  a 
very  fine  varnifh. 


ARTS  AND  TRADES . 


47 


VI.  Another,  as  good. 

Put,  in  a glafs  bottle,  one  pound  of  white  maflich. 
Pour  over  what  quantity  of  oil  may  be  requisite  to  co- 
ver all  the  maflich.  Place  the  bottle  over  the  coals,  or 
very  hot  allies.  The  maflich  will  melt.  Take  the  bot- 
tle off  from  the  fire,  and  fhake  it  well,  to  fee  that  the' 
whole  be  perfectly  diffolved.  This  varnifli  is  exceflive- 
ly  good  to  lay  over  prints,  flatues,  columns,  wood, 
&c.  &c. 

VII.  A red  varnifli. 

i.  Take  three  ounces  of  gum-lack  ; half  an  ounce  of 
fandarack  ; as  much  of  maflich  in  drop,  and  a pint  of 
true  French  fpirit  of  wine.  Put  all  in  a matrafs,  which 
you  muft  take  care  to  lute  well  with  potter’s  clay,  and 
flop  with  paper.  Have  a large  iron  kettle,  two  parts 
of  which  may  be  filled  with  land.  Place  the  kettle  over 
the  coals,  and  lay  the  matrafs  on  the  fand.  Get  the 
compofition  to  boil  in  that  fituation  for  three  hours. 
Strain  it  through  a flieercloth  ; bottle  and  flop  it  well, 
and  keep  it  for  ule, 

2,.  To  make  this  Varnifli  red,  you  put  one  ounce  of 
Vermillion  to  fix  of  the*  faid  varnifli.  But  to  dilute  the 
Vermillion,  you  mull  begin  by  pouring,  fir  ft,  fome  oil 
afpic  over  it,  and  then  the  fix  ounces  of  varnifli,  which 
will  take  near  a quarter  of  an  hour  to  mix  well  toge- 
ther. 

. 3.  Obferve  that  the  wood,  on  which  you  want  to  lay 
it  has  been  firfl  well  poliflied.  Rub  it  again,  tefdes, 
with  a pounce  of  Hone  and  vinegar,  - that  all  the  pores 
may  be  well  filled,  and  fhonld  appear  no  more.  Then 
lay  with  a brufh,  firfl  a coat  of  fimple  varnifli,  without 
Vermillion.  Let  this  dry  for  three  hours.  Put  on  next 
your  fecond  coat,  of  that  which  is  prepared  with  the 
Vermillion  ; then  a third  and  a fourth,  according  as  you 
want  it  of  a more  or  lefs  dtep  red,  and  allowing  a dif- 


+8 


SECRETS  CONCERNING 


tance  of  three  hours  time  between  each  coat  of  varnilli, 
to  let  them  dry. 

4.  If  the  laft  coat  of  varnifh,  after  being  dry,  be- 
comes rough,  rub  it  with  ihavegrafs  dipped  in  oil  of 
olive.  After  which  rub  it  again  with  a cloth,  till  it  be- 
come bright.  Over  this,  when  done,  lay  a coat  of  pure 
varnilli,  like  the  firft.  And  this  coat,  as  well  as  all  the 
others,  mnft  be  left  to  dry,  at  lead:  three  hours. 

5,  As  for  the  black  and  venturine,  you  muff  firft  lay 

a coat  of  varnifh  on  the  wood  ; then,  while  frefh,  fieve  \ 
the  venturine  over  it,  and  let  all  dry  for  three  hours. 
When  dry,  you  lay  one,  two,  three,  or  more,  coats  of 
varnilli,  according  to  your  judgment  or  liking,  and  al- 
lowing always  three  hours  to  dry  between  each  coat. 
Then  polifli,  and  give  the  final  coat  after. 

VIII.  A black  varnilli. 

1.  Take  gum-lac,  four  ounces  ; fandarick  and  black 
rofm,  equal  quantities^  one  ounce  of  each.  Pulverife 
all  feparately,  and  keep  them  d.'ftindt,  to  proceed  after- 
wards in  their  mixture  according  to  the  following  di- 
rections. DiiTolve  the  rofm  over  the  fire,  in  a fufficient 
quantity  of  fpirit  of  wine  ; then  add  the  fandarack  to  it. 

As  foon  as  this  is  alfo  didblved,  add  the  powder  of  gum- 
lac,  and  ftir  well  till  all  is  well  melted  together.  Strain 
it,  while  warm,  through  a cloth.  If  any  thing  remain 
in  the  linen  afterwards,  add  fome  more  fpirit  of  wine  to 
it  to  dilfolve  it  as  before;  and  Itrain  it  again  after,  like 
the  other.  Such  is  the  firft  preparation  of  this  varnilli. 

2.  The  black  colour  is  given  to  it  by  means  of  two 
drachms  only,  of  ivory  black,  to  every  two  ounces  of  it. 

IX.  How  to  make  a good  ivory-black  for  the  above 
purpofe. 

Burn  any  quantity  of  ivory  you  pleafe,  in  the  fire, 
till  it  is  black.  Put  it  into  powder  on  a ftone  porphyry. 

Add  fome  water  to  it,  and  make  a palte,  which  you  let 


ARTS  AkD  TRADES . 


49 

dry.  Then  grind  it  again,  as  before,  with  fpirit  of 
wine. 

X.  A varnilh  for  floors. 

Put  a little  petroly  or  rock-oil  with  varnifh  and  tur- 
pentine, and  ftir  well.  Lay  it  on  your  floors  with  an 
old  hair  broom,  after  having  mixed  in  it  the  colour  you 
Want  them  to  be. 

XT.  A varnifh  from  Flanders. 

Take  aetherial  oil  of  turpentine,  and  Venice  turpen- 
tine, equal  parts.  Mix  them  over  a moderate  fire,  and 
ufe  this  boiling. 

XII.  A varnifh  to  lay  on  canvafs  Tallies . 

Take  fine  and  clear  turpentine,  four  ounces  ; oil  of 
nuts,  two.  Melt  all  together  over  a fire  ; and  when 
it  begins  to  boil,  feum  it,  and  ufe  it  hot  with  a brufh. 

XIII.  A varnifh  of  fliell-lac,  for  minatures  and  other 
pictures. 

I.  Take  fpirit  of  wine,  one  pound;  picked  fhel  1-lac,  five 
ounces  ; fandarak,  two  and  a half ; white  karabe  and 
maftich,  equal  parts,  two  drachms  of  each. 

2,.  Firfl  boil  and  fcum  the  fliell-lac  and  fandarak  to- 
gether, to  have  them  the  whiter.  Then  add  the  maf- 
tich  and  karabe  to  that,  and  put  all  in  a matrafs  over  a 
fand  fire,  to  digeft  and  concoct  together  by  a gentle 
heat. 

XIV.  Another  Varnifh  for  pi&ures. 

Take  four  ounces  of  gum  arabic,  the  cleared:  and 
whitefl  you  can  find.  Put  it  to  inf  ufe  in  a pound  of 
water,  over  ember  allies,  for  one  night.  Strain  it  in 


5© 


SECRETS  CONCERNING 


themorning  through  a cloth,  after  having  added  to  it  thef 
bulk  of  a nut  of  Narbonne-honey,  and  half  that  quanti- 
ty of  fugar  candy.  It  is  not  to  be  ufed  with  a bruih. 

XV.  Another  fort. 

Take  aquavits,  fugar-candy,  and  whites  of  eggs,  a 
reafonable  quantity  of  each.  Beat  all  well  together  to 
a froth.  Underneath  is  a liquor  : that  is  your  varnilh. 
You  may  lay  it,  with  a foft  bruih,  on  any  fort  of  pic- 
ture. 

XVI.  The  Chinefe  varnilh. 

1.  Take  pulverifed  and  fifted  fealing  wax,  two  ounces. 
Put  it  in  a matrafs  with  four  ounces  of  turpentine  oil. 
Give  a gentle  fire,  that  all  may  melt.  If  the  wax  be 
red,  you  need  add  nothing  but  the  oil.  If  black,  feme 
lampblack  is  requifite  to  be  added  Hill.  And,  with  this 
firlt  compofiticn,  you  lay  on  the  firft  coat. 

2.  Next  to  this  have  aloes  and  karabe,  of  each  two 
ounces.  DiiTolve  this  in  a varnilhed  pipkin,  along  with 
twelve  ounces  of  lintfeed  oil,  till  all  is  well  incorporat- 
ed. There  will  fall  a ground  to  the  bottom,  over 
which  will  fwim  a very  fine  and  tranfparent  liquor. 
Of  this  you  are  to  make  your  fecond  coat  of  varnilh, 
laying  it  over  the  other  after  it  is  dry. 

XVII.  How  to  imitate  a black  jafper,  or  variegated 
black  marble. 

Take  fulphur-vivum,  quick  lime,  aquafortis,  and  the 
green  rind  of  walnuts,  equal  quantities,  one  ounce  of 
each.  Dilute  all  together  : then  lay  it  with  a bruih  on 
what  you  want  tc  be  jafpered,  whether  a column,  a ta* 
hie,  or  any  thing  elfe.  This  done,  put  your  table  or 
icokimn,  See.  thus  blackened,  in  a dunghill,  for  the  (pace 
of  twelve -days,  and  then  take  it  out  again.  You  will” 
find  it  well  veined  and  variegated.  To  give  it  a fine 


ARTS  AND  TRADES'. 


5f 


glofs  afterwards*  you  rub  it  with  a varnifh  compofed  as 
preicribed  hereafter.  See  art.  zix. 

XVIII.  Another  way. 

Make  a large  ball,  with  the  drugs  prefcribed  in  the 
above  receipt,  to  compofe  your  black.  Lay  it  lor  a 
week  in  a dunghill.  When,  by  that  means,  it  is  well 
variegated,  rub  your  intended  piece  of  furniture  with  it. 
This  being  thus  variegated,  you  lay  on  it  the  following 
varnifh,  to  give  it  a tine  luftre. 

XIX.  An  excellent  varniih  to  give  a fine  glofs  to  the 
above-mentioned  jafper,  or  variegated  black  marble. 

Take  oil  of  fpikenard,  three  ounces  ; fandarak,  well 
picked  and  clean,  two.  Have  a new  earthen  pet  well 
glazed.  Set  it  before  the  Urea-warming,  without  any 
thing  in  it.  When  hot,  throw  in  it  one  half  of  the  fan- 
darak, and  one  half  of  the  oil.  Stir  it  well,  left  it  fttculd 
burn  or  ftick  to  the  pot.  When  it  is  nearly  melted, 
throw  in  the  remainder  of  the  oil  and  fandarak.  When 
all  is  well  diflolved  and  mixed,  add  a piece  of  camphire, 
to  take  away  the  bad  fmell  of  this  compofition,  and  let 
it  diftolve  ; then  bottle  and  flop  it  for  ufe.  Warm  it 
every  time  before  you  lay  it  on,  for  it  requires  to  be  ufed 
hot. 

XX.  A varnifh  which  dries  in  two  hours  time. 

Melt  four  ounces  of  yellow  amber,  in  a new  earthen 
pan,  over  kindled  coals.  Take  care,  in  that  operation, 
that  the  fire  Jhould  but  juft  reach,  and  touch,  the  bot- 
tom of  the  pan,  and  none  fhould  rife  along  the  Tides. 
Never  ceafe  to  ftir,  from  the  moment  it  is  melted,  with 
a deal  ftick,  and  add,  directly,  one  ounce  of  lealing-wax. 
As  foon  as  this  is  alfo  melted,  add  again  one  fpoonful, 
or  half  an  ounce  of  lintfeed  oil,  previously  thickened 
with  a little  gold  litharge  ; then  take  it  off  from  the 


secrets  concerning 


m 

fire,  and  ceafe  not  to  flir  as  before.  When  the  matte? 
begins  to  be  a little  cold,  then  is  the  time  of  adding 
what  quantity  of  turpentine  oil  you  may  find  necefiary 
to  make  a true  varnifh  of  it. 

XXL  A varnilli  for  copperplate  prints. 

Prepare  water  with  fome  ifinglafs.  Lay,  with  a very 
foft  brufii,  a coat  of  this  on  the  print.  Next  to  this, 
lay  another  of  the  following  varnilli.  True  French  fpi- 
xit  of  wine,  half  a pound  ; gum-elemi,  two  drachms  ; 
and  fandarak,  three. 

XXII.  An  admirable  varnifh. 

Take  white  maflich  and  iintfeed  oils,  what  quantity 
you  pleafe  ; a little  turpentine,  pounded  glafs,  burnt 
verdigrife,  and  pounded  amber.  Boil  and  melt  all  to- 
gether in  a new  earthen  pot.  When  done,  you  will  find 
it  to.  be  an  admirable  fort  of  varnilli. 

XXIII.  A varnilli  fit  to  lay  on  all  forts  of  colours. 

Take  one  ounce  of  white  amber  ; half  an  ounce  of 
fpirit  of  turpentine  ; four  ounces  of  re&ified  fpirit  of 
wine  (the  true  French  fort);  one  drachm  of  maltich, 
and  as  much  of  juniper  gum.  Put  all  together  to  infufe 
for  eight  days.  Evaporate  two  parts  of  it  over  a gentle 
fire.  What  remains  is  a varnilli  fit  for  laying  on  all 
forts  of  colours,  and  which  will  hurt,  fpoil,  or  damage 
none. 

XXIV.  A varnilli  known  under  the  appellation  of 
Beaume-blanc,  or  white-balm. 

Take  fpirit  of  wine,  four  ounces  ; gum-lac,  half  an 
ounce  ; fandarak,  two  drachms  ; malbich,  one.  Pulve- 
rife  the  ingredients,  and  put  them,  with  the  fpirit  of 
wine,  in.  a fquare  bottle,  la,rge  enough  to  be  but  half 


ARTS  AND  TRADES . 


53 


full  after  the  whole  is  in  it.  Diflolve  this  over  a flow- 
fire,  and  take  care  the  bottle  lhould  be  well  flopped  fir  ft 
with  a cork,  and  befides  with  wax  and  leather. 

XXV.  A varnilli  to  be  ufed  on  plaifter,  and  any  other 

fort  of  materials. 

To  the  varnifli  of  copal  and  fpirit  of  wine,  only  add 
fome  calcined  talk. 

XXVI.  An  excellent  varnifli,  in  which  may  be  put,  and 
diluted,  whatever  colour  you  like. — It  fuits,  equally 
well,  goldlmiths  and  limners. 

Take  afpic  and  turpentine  oils,  of  each  one  ounce  ; 
clean  picked  landarak  pulveriled,  four  drachms  ; gum 
copal,  two.  The  whole  being  well  pulverifed,  put  it 
along  with  your  oils  in  a matrafs,  with  the  addition  of 
half  a pound  of  fpirit  of  wine  ; and  fet  it  in  a balneo  ma- 
nias. When  the  matter  is  diflolved,  {train  and  keep  it 
Tor  ule  in  a glafs  bottle  well  flopped. 

XXVII.  A Chinefe  varnifli  fuitable  to  all  forts  of  co- 
lours. 

?.  Take  one  ounce  of  white  amber  ; one  quarter  of 
an  ounce  of  fandarak  ; as  much  of  gum  copal.  Pound 
well  all  thefe  together,  and  put  them  in  a matrafs  per- 
fectly dry.  To  every  ounce  of  thele  three  drugs,  pound- 
ed and  mixed  thus  together,  put  three  ounces  of  fpirit 
of  wine.  Stop  well  the  matrafs  with  a rag,  over  which 
you  will  put  l'ome  pafle  made  with  flour,  and  then  ano- 
ther rag,  well  -tied  over.  Boil  the  varnifli  thus  over 
ember  allies,  till  the  whole  is  diflolved,  and  this  varnifli  is 
done.  The  method  of  applying  it  is  as  follows. 

2.  The  pieceTn tended  for  varnilhing  being  previously 
well  polilhed,  you  lay  on  it  the  propofed  colour  or  co- 
lours, diluted  in  aquavits,  with  fome  ifinglafs.  When 
thefe  are  dry,  pafs  on  them  two  or  three  coats  of  this 
varnilli,  according  to  difcretion  and  tafle  ; allowing  tha 
Ea 


54 


SECRETS  CONCERNING 


proper  time  between  each  coat  of  varniih  to  dry  ; and, 
when  dry,  you  polifh  it  with  olive  oil  and  tripoly,  then 
rub  the  oil  off  with  a rag. 

Note.  That  if  you  intend  this  varniih  for  miniature 
pi£tures,you  are  to  make  an  addition  of  equal  parts  of 
gum  copal  and  white  amber. 

XXVIII.  Another  Chinefe  varniih,  more  particularly 
calculated  for  miniature  painting. 

Take  one  ounce  of  white  karabe,  or  amber  ; and  one 
drachm  of  camphire,  which  you  reduce  into  a fubtile 
powder,  and  put  in  a matrafs  with  live  ounces  of  fpirit 
of  wine.  Set  it  in  the  fun  to  infufe,  during  the  hotted 
days  in  July  and  Augult,  and  ftir  it  two  or  three  times 
a day  conilantly.  After  a fortnight’s  infufmg  thus,  put 
the  matrafs,  for  one  hour  only,  over  hot  allies  ; then 
pafs  all  through  a cloth,  and  keep  it  in  a.  bottle,  well 
corked. 

XXIX.  How  to  make  a red,  with  varniih,  of  a much- 
higher  hue  than  coral  itlelf. 

Take  Spanilh  vermilion,  grind  it  on  a marble  with 
brandy,  and  add  to  it  the  fixth  or  eighth  part  of  lac.— 
When  done,  mix  t h i scc ompo fit i o n with  as  much  varniih 
as  you  may  find  it  requifite  to  apply. 

XXX  To  make  it  gridelin  colour. 

Dilute  with  your  varniih  fome  blue  verditure,  lake, 
and  whitening. 

XXXI.  To  make  it  green. 

Snbftitiite  for  the  above  ingredients,  German  green 
verdtture,  pewter  in  grain,  and  white  lead. 

XXXII.  Another  way  for  the  fame. 

"Grind,  with  water,  on  a marble  Hone,  the  fin  ell  or- 


ARTS  AND  TRADES . 


55 


pine  you  can  find,  and  a little  indigo.  Let  it  dry,  then 
pound  and  mix  it  with  varniih. 

XXXIII.  To  make  it  yellow. 

Take  feme  Naples  yellow,  and  mix  it  well  with  your 
vanifii ; then  ufe  it. 

XXXIV.  To  make  it  blue. 

Take  ultramarine,  lake,  and  whitening,  and  proceed 
as  ordered  in  the  other  receipts  above  mentioned,  and 
according  to  the  direction  of  your  judgment,  and  expe- 
rience from  them. 

XXXV.  Another  fort  of  varnifh. 

Take  lliell-lac,  in  grains,  two  ounces  : two  of  fanda- 
rak  ; black  rofin,  two  drachms  ; and  fpirit  of  wine,  one 
quarter.  DilTolve  and  prepare  the  whole  as  above. 

XXXVI.  A clear  and  tranfparent  varniih  fit  for  all 
forts  of  colours. 

Take  oil  of  nuts,  and  a little  of  the  finefi:  Venice  tur- 
pentine. Boil  them  well  together.  Add  a little  brandy 
to  it,  and  boil  it  well  alfo..  Should  then  the  varniih 
prove  too  thick,  thin  it  with  an  additional  quantity  of 
oil.  And,  to  apply  it,  make  ufe  of  a very  foft  hair  brufh, 
and  lay  it  carefully  over  the  colours. 

XXXVI.  To  make  fafh.es  with  cloth,  which  will  be  ve- 
ry tranfparent. 

Take  a fine  white  cloth  ; the  finer  you  chnfe  it,  the 
clearer  and  more  tranfparent  the  failles  will  be.  Fix 
the  cloth  very  tight  on  a frame.  Then  make  fome  flarch 
with  flour  of  rice,  and  lay  a coat  of  it,  as  fmooth  as 
you  can,  on  your  cloth,  with  a ilifF  brufli  of  fwine-’s 


56 


SECRETS  CONCERNING 


hair.  Lay  that  fcarch  on  both  Tides  of  the  cloth,  and  let 
it  dry.  When  it  is  perfectly  dry,  pafs,  on  both  (ides  al- 
fo,  of  the  faid  cloth,  thus  prepared,  the  following  var* 
jiilh,  with  a foft  brulli  of  fwine’s  hair  likewife,  having 
care  to  lay  it  on  as  equally  and  fmoothly  as  pollible,  and 
let  it  dry  afterwards. 

XXXVIII.  The  compofition  of  varnifli  fit  for  the  above 

failles. 

1.  Take  of  the  finefc  and  whited  wax  you  can  find, 
fix  pounds ; of  the  fined  and  cleared  Venice  turpentine, 
two  ; one  and  a half  of  the  mod  perfect  lintfeed  oil. 
Have  a new  varnilhed  pipkin,  larger,  at  lead  by  one 
third,  than  is  requilite  to  contain  all  thefe  ingredients. 
Put,  fird,  in  this  pot  the  lintfeed  and  turpentine  oils  to- 
gether, and  fet  it  over  a fmall  charcoal  fire.  When  this 
begins  to  be  a little  warm  put  in  the  wax,  cut  in  fmall 
bits,  and  take  care  to  mix  all  well  with  a very  clean 
wooden  dick, till  the  wax , being  thoroughly  melted, is  al- 
fo  well  incorporated  with  the  red. 

2.  Now,  take  the  pot  off  from  the  fire  ; and,  while 
this  compofition  is  dill  a little  warm,  gyve  a coat  of  it 
on  both  fides  of  the  cloth,  fixed  on  the  frames,  and 
prepared  as  before  diredled,  and  let  it  dry  in  the  ihade. 

Note.  You  may  render  your  laihes  dill  more  tranfpa- 
rent,  if  on  both  fides  of  them,  you  lay  a (moth  and 
equal  coat  of  the  following  varnifli,  with  a foft  brufh  : 
then  let  it  dry. 

XXXIX.  A fine  white  varnifli. 

Take  one  pound  of  fine  Venice  turpentine,  and  as 
much  of  fpirit  of  turpentine.  Put  this  in  a glafs-matrals, 
larger,  at  lead  by  a third,  than  is  wanted  to  Contain 
the  matter.  Stop  this  matrafs  with  another  fmaller 
matrafs,  the  neck  of  which  is  to  enter  into  that  of  the 
former,  Have  care  to  lute  well  both  necks  together 
with  pade  and  paper;,  and,  when  the  luting  has  acquir- 
ed. a gerfeft  dr^neis,  fet  the  fird  matrafs  on  a.  land,  bath. 


ARTS  AND  TRADES. 


57 


then  fet  the  varnifh  a-boiling  for  near  an  hour,  after 
which  take  it  off  from  the  fire,  and  let  it  cool.  When 
cold,  bottle  and  flop  it  for  ufe. 

Note.  Turpentinewellpurifiedfrom  allitsgreafy  parts* 
is  the  belt,  and  fitted:,  to  make  the  varnifh  for  failles. 

XL.  A curious  and  eafy  varnifh  to  engrave  with  aqua- 
fortis. 

Lay,  on  a copperplate,  as  fmooth  and  equal  a coat  as 
you  can  of  linti'eed  oil.  Set  the  plate  on  a chafingdifh, 
in  which  there  is  a gentle  heat  of  half  confumed  charcoal, 
that  the  oil  may  congeal  and  dry  itfelf  gently  on.  When 
you  find  it  has  acquired  the  confiflence  of  a varnilh, 
then  you  may  draw  with  a fteel  point  in  order  to  etch 
your  copper,  and  put  on  the  aquafortis  afterwards. 

XL.  A varnifh  to  prevent  the  rays  of  the  fun  from  paf- 
fing  through  the  panes  of  window-glaffes. 

Pound  gum  adragant  into  powder  ; annd  put  it  to  dif- 
folve  for  twenty-four  hours,  in  whites  of  eggs  well  beat- 
en. Lay  a coat  of  this  on  the  panes  of  your  windows* 
with  a loft  brufh,  and  let  it  dry. 

XLI.  To  raife  a relief  on  varnifh. 

X.  DifTolve  one  ounce  and  a half  of  gum  arabic  in  two 
pounds  water.  Grind  with  it  bol  Armeniac,  and  whit- 
ening on  a porphyry  ftone,  till  all  is  well  united  and  in- 
corporated. With  this  compofition,  fill  up  the  vacan- 
cies between  the  outlines  of  your  defign,  and  form,  as  it 
is  proper,  the  various  reliefs,  with  the  fuitable  propor- 
tions, and  according  to  the  forts  of  things  you  are  to 
imitate  or  reprefent.  Then  fmooth  the  parts,  and  let  it 
dry. 

2.  Next  have  ready  prepared,  in  fhells,  the  different 
forts  of  metals  which  you  want  to  ufe,  diluted  with  gum- 
water  ; and,  with  a pencil,  cover  what  places,  you  are 
to  cover.  When  this  is  alfo  dry  burniih  it  fkillfully 
with  an  ivory  tooth,  and  lay  a coat  of  clear  varnii 


SECRETS  CONCERNING 

over  the  whole-.  A moderate  heat  is  required  for  a mo* 
ment  to  help  that  varnilh  to  dry. 

XLII.  To  render  filk  fluffs  tranfparent,  after  the  Chi- 
nefe  manner;  and  paint  them  with  tranfparent  colours 
likewife,  in  imitation  of  the  India  manufa&ured  filks. 

Take  two  pounds  of  oil  of  turpentine,  very  clear  ; 
add  to  it  two  ounces  of  maflich  in  grain,  and  the  bulk 
of  a filbert  of  camphire.  Let  this  diffolve  by  a gentle 
heat  ; then  drain  it  through  a cloth.  Of  this  oil  lay 
one  coat,  or  two,  on  both  tides  of  your  fluff.  Allow, 
however,  a fuificient  time,  between  each  coat,  for  each 
to  dry,  and  let  the  fecond  lie  two  days  on,  before  you 
touch  the  fluff  again.  When  that  time  is  over,  draw 
the  outlines  of  your  defign,  and  flowers,  &c.  cover  this 
with  a preparation  of  lamp-black  and  gum-water.  Then 
fill  the  intervals  with  the  intended  and  proper  colours, 
fuitable  to  the  purpofe,  and  which  ought  to  te  all  tran- 
fparent colours,  diluted  with  a clear  varnilh.  When 
this  is  done,  and  dry,  lay  on  both  the  right  and  wrong 
Tides  of  the  fluff  another  coat  of  clear  varnilh. 

XLIII.  To  make  a tranfparent  blue  hue  for  the  above 
purpofe. 

Take  nine  drachms  of  ammoniac  fait;  fix  of  verdi- 
grile,  diltilled  and  exficcated.  Put  both  thefe  into  pow- 
der. Dilute  thele  powders  with  tortoife  oil.  Put 
this  on  a very  thick  glafs,  which  you  will  flop  well, 
and  fet  over  hot  allies  for  a week.  After  that  time  your 
colour  will  be  fit  for  ufe,  and  make  your  drawings  with 
the  clear  varnilh,  as  directed  in  the  preceding  article. 

XLIV.  To  make  a tranfparent  yellov/  hue  for  the  fame 
ufe. 

Take  a new-laid  egg  of  that  very  day,  make  a hole  in 
the  iheli,  to  draw  the  white  out  of  it.  Replace,  by  the 
fame  hole,  with  the  yolk?  two  drachms  of  quick  HI ver» 


AR  TS  AND  TRADES . 


59 


and  as  much  of  ammoniac  fait;  then  flop  the  whole  with 
wax.  Set  that  egg  in  hot  dung,  or  over  a lamp  fire,  for 
four  or  five  and  twenty  days.  When  that  time  is  over, 
break  the  egg,  and  you  will  find  a very  fine  tranfparent 
yellow,  fit  for  the  ufe  above  mentioned. 

XLV.  To  make  a tranfparent  green. 

Take  verdigrife,  gold  litharge,  and  quick-filver, 
equal  parts.  Grind  the  whole  in  a mortar,  with  the 
urine  of  a child.  Put  it  next  into  a bottle,  and  fet  it 
over  a gentle  and  flow  fire,  for  the  fpace  of  f'evtn,  or 
eight  days.  This  compofition  will  give  a very  line  tran- 
fparent green,  for  the  above  purpofe. 

Note.  We  have  given,  in  the  fixth  Chapter,  feveral 
receipts  for  the  compofition  of  fundry  tranfparent  co- 
lours. We  fhall  therefore  take  the  liberty  thither  to  re- 
fer the  reader,  for  more  ample  fatisfudtion,  and  the 
completion  of  the  above-mentioned  operation. 

XLVI.  To  give  the  above  mentioned  painted  filks,  all 
the  fmell,  and  fragrancy,  of  the  India  ones. 

It  is  well  known,  that  the  filks,  and  other  things, 
we  receive  from  India,  are  all  tainted  with  a certain 
particular  fmell,  and  agreeable  fragrancy,  which,  being 
their  peculiar,  diflinclive,  and  moll  obvious  character, 
if  not  imitated  alfo,  would  help  not  a little  in  ruining 
the  deception  intended  by  the  above  labour.  To  imitate, 
therefore,  even  this,  you  mufl  obferve  the  following 
direction.*—  Have  a fmali  clofet,  if  it  be  for  works  at 
large  ; or,  only  a fine  bafket  with  a top  to  it  playing 
upon  hinges  fluffed  and  lined  all  over  in  the  infide,  if  it 
be  for  one  fingle  piece  of  filk.  Put,  in  either  of  them, 
and  according  to  their  extent,  a proportionable  quantity 
of  cloves,  whole-pepper,  mace,  nutmeg  all-fpice,  cam- 
phire,  &c.  &c.  Put  your  works  among  thefe  ingredi- 
ents, and  keep  either  the  clofet,  or  the  bafket,  perfect- 
ly clofe  lhut,  till  you  fee  they  have  received  a full  im- 
preifion  from  the  odour  of  thole  ingredients. 


SECRETS  CONCERNING 


6 o 

N.  B.  With  the  various  compofitions  of  varnifhes, 
and  preparations  of  colours,  we  have  juft  given,  there 
is  almoft  no  fort  of  works,  coming  from  the  Indies  but 
can  be  performed  and  imitated. 

XLVII.  A moft  beautiful  Chinefe  varnifli. 

Take  one  ounce  of  the  wbiteft  karabe  (amber)  ; or 
inftead  of  this,  the  fame  quantity  of  the  whiteft  gum  co- 
pal ; four  drachms  of  fandarak  j two  of  fine  maftich,  in 
drops.  Put  all  this,  reduced  into  a powder,  in  a fine 
glafs  matrafs  ; then,  pour  over  it  one  ounce  of  the 
fineft  turpentine  oil.  Stop  the  matrafs  firft  with  a cork, 
then  with  a bladder  wetted.  Set  this  to  infufe,  over  a 
a flow  fire,  for  twelve  hours.  After  this,  uncork,  and 
let  cool,  the  matrafs  ; then  pour  gently  in  it  fix  ounces 
of  good  fpirit  of  wine,  and  ftop  it  again  as  well  as  be- 
fore. In  that  fituation  fet  it  on  ember  allies,  or  rather 
in  a balneo  marias.  In  the  fpace  of  another  twelve 
hours,  you  will  find  that  the  fpirit  of  wine  fliall  have 
diftolved  all  the  gums.  Then  while  the  varnifh  is  ftill 
quite  warm,  ftrain  it  through  a cloth  ; /bottle  and  cork 
it,  to  keep  for  ufe. 

XLVIXI.  The  true  receipt  of  the  Englifli  varnifh,  fuch 
as  in  that  country  is  laid  on  fticks  and  artificial-made 
canes. 

Smoothen  and  polifli  well  your  fticks  ; then,  rub  them, 
or  your  artificial-made  canes  with  a pafte  made  of  flour. 
Then,  having  diluted,  in  water,  a difcretionable  quanti- 
ty of  Flemifh  glue,  and  red  orpine,  give  one  coat  of  this 
very  fmooth  and  equal  to  your  fticks.  If,  after  this  is 
dry,  you  do  not  think  it  futficient,  give  them  another, 
and  let  them  dry.  Then,  give  them  a third  coat,  of 
clear  varnifh,  made  with  turpentine  and  fpirit  of  wine. 
After  this  is  done,  put  a {baking,  in  an  equal  quantity 
of  wafer  and  chamber-lye,  fome  turnfol  cut  very  fmall. 
With  this  colour  you  touch  your  fticks,  or  canes,  here 
and  there  with  a hair  brufh.  Then  holding  them  per- 

V 

X. 


ARTS  AND  TRADES . 


6 1 

pendicular,  on  their  fmall  ends,  between  both  your 
hands,  you  roll  them  quick  and  brilk,  (as  when  you  mill 
chocolate),  in  contrary  fenfes.  This  operation  gives 
them  a negligent  and  natural-like  marbling,  over  which 
you  are  to  lay  another  coat  of  varniih,  and  fet  them  to 
dry. 

XLIX.  A fine*  varniih  for  all  forts  of  colors. 

i.  Take  two  pounds  of  double-rectified  fpirit  of 
■wine  ; feedllac, 'four  ounces  ; fandarac  as  much  ; gum 
copal,- one.  Set -all  a-d  iifolving,  on  hot  allies,  in  a ma- 
trafs,  or  a velfel  with  a long-  neck.  When  perfectly 
riiflblved,  drain  it  through  a jelly-bag,  made  of  new 
cloth.  Mix,  with  that  which  ihall  have  drained  out 
of  the  bag,  one  fpoonful  of  oil  of  turpentine  ; then  bot- 
tle and  flop  it  well,  and  fet  it  in  the  fun.  TheTe  will 
happen  a Reparation,  and  a certain  coarfer  part  will 
fliew  itfelfat  the  bottom,  while  another  more xlear  will 
appear  fwimming  on  the  top.  Divide  carefully,  by  in- 
clination, the  cleared  from  the  thicked  part. 

2.  This  lad  you  may  ufe  with  fine  lamp-black,  well 
picked,  and  free  from  all  forts-  of  hard  knobs,  to  make 
a black-colour  varniih.  With  it,  you  rub  whatever 
you  want  to  be  varnilhed,  and  lay  one,  two,  or  three 
coats  of  it,  more  or  lefs,  according  as  3^011  think  pro- 
per, letting  dry  between  each  coat.  And,  when  this  is 
done,  you  put,  of  the  fird  feparated  clear  part  of  your 
varniih,  as  much,  as  you  find  requifite  to  give  your 
work  a fine  ludre. 

N.  B.  It  is  proper  there  fhould  be  fome  fire,  fo  near 
to  the  work,  as  it  may  receive  from  it  fome  gentle 
heat,  while  all  this  is  performing  : and  when  the  whole 
is  well  executed,  yoji  mud  let  dry  in  the  lliade  what  is 
varnifhed,  and  guard  it  againd  the  dud. 

3.  If,  indead  of  black,  you  want  a red  colour,  you 
mud,  from  the  very  beginning  of  the  operation,  join 
fome  tacamahaca-gum  with  the  fpirit  of  wine  of  double 
redification  above  mentioned  ; and,  in  lieu  of  lamp- 
black, in  the  fecond  part  of  the  operation,  you  put  fome 


62 


SECRETS  CONCERNING 


cinnabar  in  powder.  Then,  when  you  have  done  with 
laying  the  feveral  coats  . of  varnifh,  in  which  the  cinna- 
bar is,  you  put  in  the  clear  varnilh,  which  is  deftined 
to  make  the  laft  coats,  for  luilring,  fome  dragon’s  blood 
in  tears. 

4.  You  may  put,  in  the  fame  manner,  whitening  in 
your  varnilh,  if  you  want  it  white  5 or  verdigrife  if 
you  want  it  green  $ and  fo  on  any  other  colour  you 
want  it  to  be,  proceeding,  in  refpect  to  each  of  them, 
as  before  directed  for  the  others. 

N.  B.  Thefe  varniihes,  when  dry,  do  all  require  to 
-be  polilhed.  For  that  purpofe,  you  take  a cloth,  dip  it 
in  tripoly,  and  rub,  with  moderation,  over  the  laft 
.coat  of  varnilh,  till  you  find  it  has  acquired  a fufficient 
degree  of  luftre,  and  equality. 

L.  A varnilli  to  lay  on,  after rthe  ifinglafs. 

Take  fpirit  of  wine,  four  pounds  ; white  amber,  four- 
teen ounces  | maftich,  one  ; fandarac  feven.  Put  all  in 
digeftion,  for  twenty-four  hours.  Then,  fet  the  ma- 
trafs  on  the  land,  and  give  the  fire  for  three  hours,  till 
all  is  perfectly  diffolved.  Add  after,  four  ounces  of 
lurpentine  oil. 

LI.  A varnilh  to  gild  with,  without  gold. 

Take  half  a pint  of  fpirit  of  wine,  in  which  you  dif- 
fo  1 ve  one  drachm  of  faifron,  and  half  a drachm  of  dra- 
gon’s blood,  both  previoufly  well  pulveriied  together-. 
Add  this  tea  certain  quantity  of  lliell-lac  varnilh, 
and  fet  it  on  the  fire  with  two  drachms  of  foccotrine- 
aloes. 

LII.  A varnilli  water  proof. 

x.  Take  lint  feed -oil,  the. pared  you  can  find  : put  it 
in  a weil-glazed  pipkin,  over  red-hot  charcoals,  in  a 
chiUhng-dilh,  With  «that  oil  add,  while  a warming, 
about  the  fourth  part  of  its  weight  of  rohn.  Make  all 


ARTS  AND  TRADES ; 


diflolve  together*  and  boil  gently*  left  it  fhould  run 
over  the  pot.  At  firft,  the  oil  will  turn  all  into  a fcum  ; 
but,  continuing  to  let  it  boil,  that  fcum  will  infenftbly 
wafte  itfelf,  and  difappear  at  laft.  Keep  up  the  fire  till, 
taking  a little  of'  that  oil,  with  a ftick,  you  fee  it  draw 
to  a thread  like  as  varnilh  does.  Then,  take  it  off 
from  the  lire.  But  if,  trying  it  thus,  it  prove  too 
thin,  add  forne  more  rofin  to  it,  and  continue  to  boil 
it.  2.  When  it  is  come  as  it  ought  to  be,  varnilh 
whatever  you  want  with  it,  fet  it  in  the  iun  to  dry, 
or  before  the  fire,  for  it  cannot  dry  without  the  aflif- 
tance  !of  either  of  thefe.. 

N.  B.  This  compofition  of  varnifh  has  this  parti- 
’cular  property,  viz.  that,  if  yon  lay  it  on  wooden 
wares,  hot  water  itfelf  cannot  hurt  it,  nor  have  the 
leaft  powder  on  it.  You  may,  therefore,  make  a very 
extenfive  ufe  of  it.  But  you  mu  ft.  take  care  to  choofe  the 
fineft  and  the  moll  perfect  rofm  ; and  to  boil  it  well,  for 
a long  time.  Qiisre.  Would  not  fuch  a varnilh  be 
extremely  ufeful,  to  prcferve  what  is  much  expoled  to 
the  injuries  of  the  weather,  in  gardens  and  elfewhere  j 
fuch  as  failles,  ftatues,  frames,  hot-houfes  r &c. 

LIII,  Callot’s  varnilh,  mentioned  in  Chap.  I.  p.^1. 

1.  Take  two  ounces  of  the  fineft  lint-feed  oil  j ben- 
jamin, in  drops,  two.drachms  y virgin-wax,  the  bulk  of 
a filbert.  Boil  all  this  together,  till  it  is  reduced  to 
one  third  ; and,  while  itr  is  a bailing,  never  ceafe  to  ftir 
with  a little  ftick.  When  done,  bottle,  or  pot  it  in  a 
large-mouthed  veftel. 

2.  To  ufe  that  varnifh,  warm  a little  the  plate  you 
intend  to  engrave  upon  ; and,  taking  a little  of  the 
varnilh  with  the  tip  of  your  finger,  fpread  it  delicately 
over  the  plate.  Obferve  to  put  as  little  of  it  as  you 
can,  and  to  lay  it  on  as  fmooth  and  equal  as  pofiible. 
When  done,  fmoak  the  plate,  on  the  varnifiied  fide,  with 
a candle,  paffing  and  repaying  it  gently,  over  the  flame 
of  it,  till  it  is  black  every  where.  Set  it  again,  now,, 
on  the  chaffing  dilh,  wherein  there  are  kindled  char- 


SECRETS  CONCERNING 


6 2 

cinnabar  in  powder.  Then,  when  you  have  done  with 
laying  the  feveral  coats  mf  varnifh,  in  which  the  cinna- 
bar is,  you  put  in  the  clear  varnilh,  which  is  deltined 
to  make  the  laft  coats,  for  lultrihg,  fome  dragon’s  blood 
in  tears. 

4.  You  may  put,  in  the  fame  manner,  whitening  in 
your  varnilh,  if  you  want  it  white;  or  verdigrife  if 
you  want  it  green  ; and  fo  on  any  other  colour  you 
want  it  to  be,  proceeding,  in  refpect  to  each  of  them, 
as  before  dire&ed  for  the  others. 

N.  B.  Thefe  varnilhes,  when  dry,  do  all  require  to 
die  poliflied.  For  that  purpofe,  yeu  take  a cloth,  dip  it 
in  tripoly,  and  rub,  with  moderation,  over  the  laft 
coat  of  varnilh,  till  you  find  it  has  acquired  a fufficient 
degree  of  lultre,  and  equality. 

L.  A varnilh  to  lay  on,  after 'the  ifinglafs. 

Take  fpirit  of  wine,  four  pounds  : white  amber,  four- 
teen ounces  ; mafttch,  one  ; fandarac  feven.  Put  all  in 
digelbion,  for  twenty-four  hours.  Then,  fet  the  ma- 
trafs  on  the  land.,  and  give  the  fire  for  three  hours,  till 
all  is  perfectly  difiolved.  Add  after,  four  ounces  of 
turpentine  oil. 

LI.  A varnilh  to  gild  with,  without  gold. 

Take  half  a pint  of  fpirit  of  wine,  in  which  you  fiif- 
folve  one -drachm  of  fatfron,  and  half  a drachm  of  dra- 
gon’s blood,  both  previoully  well  pulverifed  together-. 
Add  this  tea  certain  quantity  of  lliell-lac  varnilh-, 
and  fet  it  on  the  fire  with  two  drachms  of  foccotrine- 
aloes. 

LII,  A varnilh  water  proof. 

1.  Take  lintfeed-oil,  the  pared:  you  can  find  : put  it 
in  a weii-glazed  pipkin,  over  red-hot  charcoals,  in  a 
chaifing-dilh.  With  that  oil  add,  while  a warming, 
about  the  fourth  part  of  its  weight  of  xofin.  Make  ail 


ARTS  AND  TRADES \ 


diffoive  together*  and  boil  gently,  left  it  fliould  run 
aver  the  pot.  At  firft,  the  oil  will  turn  all  into  a fcum  ; 
but,  continuing  to  let  it  boil,  that  lcum  will  infenfibly 
wafte  itfelf,  and  difappear  at  laft.  Keep  up  the  fire  till, 
taking  a little  of'  that  oil,  with  a ftick,  you  fee  it  draw 
to  a thread  like  as  varnilh  does.  Then,  take  it  off 
from  the  fire.  But  if,  trying  it  thus,  it  prove  too 
thin,  add  Tome  more  rofin  to  it,  and  continue  to  boil 
it.  2.  When  it  is  come  as  ir.  ought  to  be,  varnilh 
whatever  you  want  with  it,  fet  it  in  the  l'un  to  dry, 
or  before  the  fire,  for  ft  cannot  dry  without  the  aflifc 
tance  !of  either  of  tbefe,. 

N.  B.  This  compofition  of  varnilh  has  this  part?* 
cnlar  property,  viz.  that,  if  yon  lay  it  on  wooden 
wares,  hot  water  itfelf  cannot  hurt  it,  nor  have  the 
leaft  power  on  it.  You  may,  therefore,  make  a very 
extenfive  ufe  of  it.  But  you  muft  take  care  to  choofe  the 
fineft  and  the  moll  perfect  rofin  ; and  to  boil  it  well,  for 
a long  time.  Qussre.  W ould  not  fuch  a varnilh  be 
extremely  ufeful,  to  preferve  what  is  much  expofed  to 
the  injuries  of  the  weather,  in  gardens  and  el  few  he  re  j 
fuch  as  failles,  ftatues,  frames,  hot-houfes  r &c. 

LIII,  Callot’s  varnilh,  mentioned  in  Chap.  I.  p.^. 

1.  Take  two  ounces  of  the  fineft  lint-feed  oil  ; ben- 
jamin, in  drops,  two.drachms  $ virgin-wax,  the  bulk  of 
a filbert.  Boil  all  this  together,  till  it  is  reduced  to 
one  third  ; and,  while  it  is  a bdiling,  never  ceafe  to  ftir 
with  a little  ftick.  When  done,  bottle,  or  pot  it  in  a 
large-mouthed  veffel. 

2.  To  ufe  that  varnifli,  warm  a little  the  plate  you 
intend  to  engrave  upon  ; and,  taking  a little  of  the 
varnilh  with  the  tip  of  your  finger,  fpread  it  delicately 
over  the  plate.  Obferve  to  put  as  little  of  it  as  you 
can,  and  to  lay  it  on  as  fmooth  and  equal  as  poilible. 
When  done,  fmoak  the  plate,  on  the  varnilhed  fide,  with 
a candle,  palling  and  repaffing  it  gently,  over  the  flame 
of  it,  till  it  is  black  every  where.  Set  it  again,  now 
©n  the  chaffing  dilh,  w herein  there  are  kindled  char- 


66 


SECRETS  CONCERNING  - 


LX.  A varnilh  to  gild  certain  parts  of  ftamped  lea- 
thers, filvered  in  fome  places  with  pewter-leaves,, 
and  otherwife  adorned  with  running  {talks  of 
flowers,  of  various  colors,  figures,  and  other  forts 
of  embelli fitments. 

i.  Take  lintfeed-oil,  three  pounds  : of  that  fort  oT 
vazjfufh  called  Arabian  fandarac,  and  rough  pitch 
ewual  quantities,  one  pound  each  j and  faffron,  half 
ah  ounce.  Inftead  of  faffron,,  you  had  better,  if  you 
have  that  opportunity,  make  ufe  of  the  ftaminas  of 
lillies,  which-  are  infinitely  preferable. — Put  all  in- 
to a varnifhed  pipkin,  and-fet  it  over  the  fire.  Take 
great  care  not  to  have  it  burn  ; and  to  avoid  it,,  keep 
continually  ftirring  the  matter  with  a fpatula. 
When  you  want  to'  know  whether  it  be,  or  not,  fuf- 
ficiently  done,  have  a hen’s  feather,,  juft  dip  it  in, 
and  off  quickly.  If  the  feather  be  grizzled,  it  is  a. 
proof?  the  matter  has  fufficiently  boiled.  There- 
fore, take  it  oft  from  the  fire,  and  throw  in  one 
pound  of  well-chofen  and  picked  hepatica  aloes,  in 
powder.  Mix  well  this  with  the  fpatula,  and  fet  it. 
again  on  the  fire,  to  concoft  well  this  addition  with 
this-  reft.  if  you  fee  that  yonr  matter  boils  and 
fwells',  you  muff  take  it  off,  and  let  it  reft  a while 
during  which  time,  you  take  fome  of  the  coals  away.. 
Set  it  now  again  upon  this  more  moderate  fire,  ftir- 
rimg  always  well,  that  -ail  may  be  perfeiUy  incor- 
porated. As  foon  as,  this,  feems  to  you  done,  you 
take  it  off,  let  it  cool  a little,  and  ftrain  it  through 
a ftrqng  coarfe  cloth,,  and,  keep  it  for  the  following 
ufe. 

i.  Apply  the  filver,  or  pewter  leaves,  on  the  lea- 
ther, with  the  white  of  an  egg,  or  gum- water.  When 
thefe  are  properly  laid  on,  give  one  coat  of  the 
above  mentioned  varnilh,  quite  warm,  on  fuch  pla- 
ces as  you  want  to  appear  gilt,  and  fet  it  in  the. 
fun.  When  dry,  it  looks  like  gold. 

K,.  B,  The  Arabian  fandarac*,  we  have  prefcribexL 


ARTS  AND  TRADES , 67 

above,  is  known  by  fome,  under  the  denomination  cf 
Gum  of  Juniper. 

LXI.  To  imitate  porphyry. 

Take  Englifh  brown  red*  If  too  red,  add  a.  lit- 
tle umber  to  it,  or  lome  foot.  Pound  all  into  powder. 
Then  have  a plank,  or  marble  ftone,  of  a fine  poliih, 
which  you  overlay  with  oil.  Make  a color  compofed 
of  brown  red,  and  a little  flat,  or  Venetian  lake,  pre- 
vioufly  grinded  with  gum  adragant.  Then,  with  a 
largilh  brufh,  take  of  that  color  and  afperfeyour  oiled 
marble  with  it,  by  ftriking  the  handle  of  the  brufh  on 
your  wrift,as  the  book-binders  do  to  ftain  the  covers  of 
their  books.  When  your  marble  fhall  have  been  thus- 
well  fpeckled  all  over  with  that  red  color,  you  let  it 
dry.  Then,  taking  your  lump  of  brown  red  and  um- 
ber, you  dilute  it,  make  a thin  pafte  of  it,  and  lay  it 
on  your  fpeckled  marble.  When  this  is  alfo  dry,  it 
admits  of  a very  fine  poliih,  and  looks  like  porphyry. 

LX II.  To  imitate  ferpentine. 

1.  Take  auripigment,  which  you  grind  well  firft  with 
water,  and  next  with  a little  addition  of  indigo.  Let 
this  dry  ; and,  when  dry,  reduce  it  to  an  impalpable 
powder  ; then  mi-x  it  with  a little  gum  adragant,  and 
make  a pafte  of  it,  as  in  the  above  receipt. 

2.  After  this  is  done,  take  fome  lighter  green,  put  a 
little  more  auripigment  with  the  indigo,  till  you  come 
to  obtain  the  true  hue  of  the  fpots  which  are  in  the 
ferpentine.  Of  this  color  you  take  with  a brufh,  and 
afperfe  with  it  a marble  piece  in  the  lame  manner  ex- 
actly as  defcpibed  in  the  preceding  article  ; and  when 
this  is  dry,  you  lay  your  firft  prepared  pafte  on  it. — For 
the  reft,  do  as  above. 

N.  B.  You  may  thus,  with  a brufh,  imitate,  or  even, 
invent,  all  forts. of  marbles,  according  to  your  fafte  and 
fancy  5 and,  when  the  firft  laid  colors  are  dry,  lay  your 
jafte  over  them,,  let  them  dry  like  wife,  and  poll  fa, — *- 


'SECRETS  CONCERNING 


m 

For  example,  have  feveral  different  colors  prepared  as 
above  ; al'perfe,  or  mark  with  each  of.  them  feparately, 
and  one  after  another,  on  fome  piece  of  glafs,  or  well 
polilhed  marble.  Then  make  a paile  and  lay  it  over 
them,  of  whatever  color,  you  will.  If  you  will  have 
it  white,  it  is  done  with  whitening,  or  white-chalk,  and 
a little  mixture  of  yellow  ocher.— -Thefe  forts  of 
Works  admit  of  being  overlaid  with  an  exfiecative  var- 
jfrifh. 


C H A P.  IV, 


Secrets  relative  to  Masticks,  Cements,  Seaung- 
WAXr  &C+  <bc . 

I.  A fubtile  maflieh  to  mend  all  forts  of  broken  vefTels. 

TAKE  any  quantity  of  white  of  eggs,,  and  beat  them 
well  to  a froth.  Add  to  this  loft  curd  cheefe, 
and  quick-lime,  and  begin  beating  a new  all  together. 
This  may  be  u led  in  mending  whatever  you  will, : evert 
glalfes,  and  will  Hand  both,  fire  and  water..  ' 

IL  Another. 

Take  rofin,  yellow  wax,,  fulpk«r,.  and  cement.  Sift 
this  laffe  very  finer  and  melt  all  together  y then  ufe,  it,, 

III.  A maflieh  to  make  rock-works... 

Take  fix.  parts  of  Paris-plaiflsr,.  and  one  of  foot, 
wejl  mixed  together- 


ARTS  AND  TRADES . 


69 


IV.  An  excellent  maflich. 

Take  coarfe  turpentine,  four  ounces  ; friccalfeed 
and  pulverifed  bullock’s  blood,  one  ounce ; black  pitch, 
four  ; wax,  two  ; rofrn,  one  ; pounded  glafs,  one  ; 
cement,  pne  j and  fulpher,  half  a one.  Boil  all  toge- 
ther, after  having  well  pounded  and  grinded  each  of 
them  feparately. 

V.  A maflich  for  broken  wares. 

Pound  a flone  jar  into  an  impalpable  powder,  and 
add  to  it  fome  white  of  eggs  and  quick-lime. 

VI.  Another  maflich. 

Take  quick-lime,,  cotton  and  oil,  of  each  equal  part* 
in  weight. 

VII.  Another. 

Take  frankincenfe  and  maflich,  of  each  half  an  ounca; 
bol  armeniac  and  quick-lime,  of  each,  two  ounces. 

VIII.  A cement. 

Take  rofin,  one  ounce  ; grinned  tile,  half  an  ounce; 
maflich,  four  ounces. 

IX.  A glue  to  lay  upon  gold. 

Boil  an  eel’s  fkin,  and  a little  quick-lime  together  i 
when  boiled  gently,  for  the  fpace  of  half  an  hour,  flrain 
it,  and  add  fome  white  of  eggs  beaten : bottle,  and  keep  it 
for  ufe.~— The  method  to  ufe  it  afterwards,  is  to.  warm 
it  and  lay  a coat  of  it  on  marble,  delft,  Worcester, 
Stafford  and  any  other  earthen  wares,  &c.  and,  when 
nearly  dry,  write,  paint,  or  draw  what  you  pleafe  oa 
it  with  a pencil,  and  gold  in  fhell. 


7© 


SECRETS  CONCERNING 


X.  A fize. 

Take  half  a pound  of  frefh  cod’s  tripes  ; boil  it  in  tw© 
quarts  of  white  wine,  reduced  to  one  third.  To  take 
off  the  bad  frnell,  add,  while  it  boils,  a little  cloves  and 
cinnamon.  Then*  throw  this  fize  in  whatever  mould 
you  pleafe,  to  make  i t in  hakes.  ’ 

XI.  An  exceeding  good  fize,  called  Orleans  fize. 

Take  the  whitefl  ifmglafs  yon  can  find  ; foak  it  in  fine- 
ly filtered  quicklime-water,  during  twenty-four  hours. 
When  that  time  is  over,  take  it  off,  bit  by  bit,  and  boil  j 
it  in  common  water. 

XII.  A cement  for  delft,  and  other  earthen  wares. 

Take  what  quantity  you  will  of  wax  and  rofin.  Melt 
them  together,  and  add,  while  in  fufion,  a difcretiona- 
ble  quantity  of  marble  pounded  into  a very  fine  powder. 

XIII.  Another,  for  the  fame  purpofe,  which  refills 
water. 

Take  quick  lime,  turpentine,  and  foft  curd-cheele.  | 
Mix  thefe  well  together  j and,  with  the  point  of  a knife, 
put  this  on  the  edges  of  the  broken  pieces  of  your  ware,  j 
then  join  them  together. 

XIV.  A cold  cement  for  ciflerns  and  fountains. 

Take  litharge  and  boil  in  powder,  of  e^ch  two  pounds;: 
yellow  ochre  and  rofin ; of  each,  four  ounces  ; mutton 
fuet,  five  ounces ; maftich  and  turpentine,  of  each  two 
ounces;  oil  of  nuts,  a fufficient  quantity  to  render  mal- 
leable. Work  thefe  all  together  ; and,  then  it  is  fit  fox 
ufe. 


ARTS  AND  TRADES . 


7i 


XV.  A lute  to  join  broken  veflels. 

Diflolve  gum  arabic  in  chamber-lye,  over  a chaffin g- 
: ftir  Vith  a ftick,  till  perfectly  difTolved,  then  add 
an  equal  weight  of  flour,  as  you  had  of  gum  arabic,  and 
conco£t  the  whole  for  one  quarter  of  an  hour,  or  more,  if 
requiiite. 

XVI.  A ftrong  glue  with  foft  cheefe. 

1.  Take  a cheefe  from  Auvergne.  Let  it  be  the  fat- 
tefl  and  neweft  you  can  find,  and  neither  dry,  nor  rhoiit; 
wafh  it  in  very  warm  water,  fo  long  as  it  fhould  re- 
main clear;  then  fet  it  to  rot,  in  clean  water,  till  it 
begins  to  ftink.  As  foon  as  you  find  it  does  fo,  boil  it 
in  water,  with  quick  lime  j and,  when  diffolved  into 
a glue,  take  it  off  from  the  fire,  it  is  done. 

2.  If  you  dry  fome  whites  of  eggs  in  the  fun,  and  that, 
pounding  them  -into  powder,  you  lhould  add  fome  of 
that  powder  with  the  cheefe  when  you  di/Tolve  it  along 
with  the  lime,  the  glue  will  be  fo  much  the  ftronger. 

N.  B.  Obferve  that  no  other  cheefe,  befides  that 
which  comes  from  Auvergne,  has  the  quality  requifitc 
for  this  compofition. 

XVII.  To  make  a ftrong  maflich. 

Take*one  pound  of  rofin;  one  quarter  of  a pound  of 
fhoe-maker’s  rofin,t\vo  ounces  of  new  wax,  two  of  black 
pitch,  and  one  of  tallow.  Boil  all  gently  together  on  a 
flow  fire  ; and,  when  well  incorporated  together,  add 
fome  brick-dull,  finely  frfted,  according  to  difcretion. 

N.  B.  The  quantity  of  tallow  is  to  be  proportioned 
to  the  degree  of  drynefs  you  require  in  this  compofi- 
tion  ; fo  that  you  may,  on  that  principle,  dilcretion- 
ally  increafe,  or  diniioifli,  the  prelcribed  dofe  of  that  in- 
gredient. 


72 


SECRETS  CONCERNING 

XVIII.  To  make  corks  for  bottles. 

Take  wax,  hog’s  lard,  and  turpentine,  equal  quan- 
tities, or  thereabouts.  Melt  all  together,  and  flop  your 
bottles  with  it, 

XIX.  To  imitate  rock  works. 

Take  white  wax  and  rofln  equal  parts  ; and  brimftone, 
a quarter  part  of  both,  the  other  two  put  together.  Melt 
the  whole  at  the  fame  time,  and  throw  it  in  cold  water. 

It  will  form  itfelf  like  the  fcum  of  the  fea.  When  you 
want  to  apply  it,  warm  only  that  part  by  which  you  de- 
fign  to  flick  it. 

XX.  To  rub  floors  with,  whether  boards,  bricks,  &c. 

Take  a pail  full  of  fcarlet  wafh  from  the  dyers,  with 
this  fluff  rub  your  floor  by  means  of  an  old  hair  broom. 
Let  it  dry,  and  obferve  not  to  tread  upon  if,  till  it  is 
perfe&ly  dry;  then  have  from  the  plumber  fomfi  black 
lead,  which  is  generally  of  a black  or  reddifh  hue, 
fqueeze  well  all  the  knobs  you  may  meet  with  between 
your  fingprs,  and  rub  your  floor  all  over  with  it,  with 
your  hands,  then,  with  a rough  dry  brufh,  fcrub  well 
your  floor^  till  it  comes  fine  and  fhiny. 

XXI.  A compofition  to  make  a relief  fit  to  gild  over,  or 
even  to  raife,  an  embroidery. 

1.  Take  one  pound  of  lintfeed  oil;  fandarac,  maftich, 
burgundy  pitch,  afla-fsstida,  new  wax,  and  tupentine, 
equal  quantities,  four  ounces  of  each. 

2.  Pound  all,  and  put  it  in  a varni filed  new  pipkin,  to 
boil  for  two  hours  over  a flow  fire.  Then  keep  it  in 
that  fame  pot  to  make  your  pafle  at  any  time  afterwards 
with  it,  and  as  you  want  it. 

3.  This  pafte  is  made  as  follows.  Take  cerufe  and 
umber  reduced  into  a fubtile  powder,  which  you  dilute 
vrith  the  above  compofition,  in  fuflicient  quantity  to 
make  a fort  of  dough  with  it;  obferving  never  to  make 


ARTS  AND  TRADES . 


73 

snore  of  it  at  a time  than  you  think  to  employ  directly; 
for,  when  dry,  it  becomes  as  hard  as  marble. 

4.  The  method  of  ufing  it,  is  to  draw,  on  whatever 
you  will,  whether  cloth,  linen,  filk,  thread,  plaifler, 
&c.  the  outlines  of  what  you  want  to  have  railed  in  re- 
lief, as  arms,  trophies,  figures,  flowers,  &c.  according 
to  your  defign,  or  fancy.  Then  you  fill  up  thofe  fetch- 
es, and,  raife  then!  with  the  above  pafle,  while  it  is  f'oft; 
and,  when  it  begins  to  dry,  you  gild  filver,  or  paint  it 
over  as  you  like. 

5.  You  may  paint  alfo  the  ground  of  thofe  reliefs  with 
whatever  colours  you  pleafe,  and  enrich  it  with  gold 
fpangles,  if  you  chute.  The  way  todo  it, is  by  laying  firit 
a coat  of  varnifli  of  ifmglafs  and  rotin  melted  together. 

N.  B.  There  is  a work  of  this  kind  to  be  leen,  at  Vi- 
enna, on  the  great  altar  of  the  Virgin  Mary. 

XXII.  Sealing  wax.  Receipe  iff. 

Take  ofie  pound  of  fliell-lack,  benjamin  and  black  ro- 
fin,  half  an  ounce  each ; Vermillion,  eight  drachms. 
The  whole  being  melted,  make  your  flicks  on  a marble 
table,  rubbed  over  with  oil  of  fweet  almonds  ; and  take 
care  to  have  done  before  the  wax  is  cold. 

XXIII.  Another  fealing  wax.  Receipe  2d. 

Take  turpentine  and  failor’s  pitch,  fix  drachms  of 
each  ; either  lliell-lac,  or  dragon’s  blood,  one  : fulphur 
citrinum,  two.  Mix  and  incorporate  all  together  over 
the  fire,  and  form  your  flicks. 

XXIV.  Another.  Receipe  3d. 

Take  gum  haderacea,  fhell-lack,  fandarac  of  the  an- 
cients, otherwife  printers’  rofin,  and  maflich,  two  oun- 
ces of  each:  rofin,  four  ounces;  turpentine,  half  an 
ounce.  Mix  all  in  a very  warm  bell-metal  mortar,  and 
make  your  flicks. 


G 


74 


SECRETS  CONCERNING 


XXV.  Another.  Receipe  4th. 

Take  fhell-lack  and  maflich,  of  each  one  ounce  ; dra- 
gons’ blood,  three  ; cinnabar,  half  an  ounce  ; turpen- 
tine, one.  Mix  all,  and  make  your  flicks. 

XXVI.  Another.  Receipe  5th. 

Take  greek  pitch,  one  pound  ; white  maflich,  five  5 
frankincenfe,  five  ounces  ; cinnabar,  as  much  as  you  fee 
it  requifite  to  give  the  red  colour.- — -Put  the  pitch  firij 
on  the  fire  to  melt  ; next  put  the  maflich  and  the  pow- 
der of  frankincenfe  j and,  laft  of  all,  the  cinnabar  grind- 
ed with  a little  oil.  Incorporate  it  all  well,  and  take  it 
off  from  the  fire  to  make  your  flicks. 

XXVII.  Another.  Receipe  6th. 

Take  fhell-lack,  twelve  ounces  ; maflich  and  rofin.,  of 
each,  one  ounce  ; dragons’  blood,  three  ; minium,  half 
an  ounce.  Diffolve  the  Ihell-lack  in  vinegar  ; add,  if 
you  will,  fome  turpentine  oil  and  fulphur,  to  the  quantity 
of  four  ounces  of  each,  and  two  of  ammoniac  fait.  The 
whole  being  melted,  make  as  fall  as  you  can  your  flicks 
of  the  form  and  frze  you  like. 

XXVIII.  Another.  Receipe  7th.  Exceffively  good. 

1.  Take  fhell-lack,  &c.  & c.  pound  them  all  into  a ve- 
ry fine  and  impalpable  powder.  Then  have  two  wooden 
pallets  prefent  upon  them,  before  the  fire  fome  powder 
of  one  fort,  to  melt,  then  move  it,  and  flir  it  with  the 
laid  pallets.  Take  again  of  another  powder  in  the  fame 
manner,  and  mix  it  in  the  fame  way  before  the  fire  with 
the  firfl.  Then  another,  and  another,  till  they  are  all, 
by  this  method,  perfectly  well  amalgamated  together. 

2.  Have  now  fome  cinnabar  in  powder,  whichyou 
put  in  a pan  with  water.  In  that  water  and  cinnabar- 
powder,  fet  to  infufe,  or  only  touch  your  incoporated 
gums,  to  make  the  compofition  take  colour.  When  thus 


ARTS  AND  TRADES . 


75. 

fufficiently  coloured,  take  it  out  of  the  water  with  both 
your  hands  and  the  wooden  pallets,  and  have  a perfon  to 
help  you.  This,  having  wetted  his  hand,  will  draw 
fome  of  the  faid  gum,  and  handling  it  on  a table,  will 
forrn  the  flicks. — For  two  pounds  of  gums,  two  ounces 
of' cinnabar  are  wanted. 

XXIX.  Another.  Receipe  8th . 

Take  gum-lack,  four  ounces  ; cinnabar,  half  an 
ounce  ; rofin,  four  and  a half.  Melt  the  rofin  with  a 
little  vinegar,  and  fkim  it.  Then  take  it  out  of  the  fire; 
then  mix  it  with  the  lack  and  vermilion,  both  well  pul- 
verized ; and,  when  the  compoftion  begins  to  cool,  form 
your  flicks  with  it. 

XXX,  An  excellent  fealing  wax,  by  Girardot.  Re- 
ceipe yth. 

i.  Put  four  ounces  of  rofin,  and  four  and  a half  of 
whitening,  and  melt  them  together,  in  a non-vvrmfhed 
pipkin,  over  kindled  coals.  While  this  is  in  fufion,  have 
.another  pot,  fimilar  to  this,  in  which  you  keep  two 
ounces  of  fliell-lack,  in  diffolution  with  vinegar.  Now 
fleep  a wooden  flick  in  the  fir fl  pot,  and  another  in  the 
other  pot;  then,  over  a chafingdifh,  turn  quickly,  one 
over  another,  the  ends  of  your  two  flicks  together,  to 
mix  and  incorporate  well  what  matter  they  fliall  have 
brought  along  with  them  from  each  pipkin.  And  when, 
after  having  turned  them  thus  a reafonable  time,  you 
fee  both  matters  are  well  embodied,  fleep  them,  at  diffe- 
rent times,  in  the  following  liquor,  to  colour  them. 

XXXI,  A colour  for  the  above  wax. 

I.  Grinchupon  a porphyry  table,  two  ounces  of  cinna- 
bar, with  a fufhcient  quantity  of  nut-oil,  to  make  it  a 
liquid.  In  this  you  dip  your  flicks,  at  feveral  times  ; and 
take  care,  in  doing  it,  the  compofjtion  lliould  not  grow 
sold,  Wherefore  you  muft,  each  time  you  fleep  them  in 


7 6 


SECRETS  CONCERNING 


the  colour,  carry  them  again  over  the  chafingdiTh,  to 
keep  them  in  a due  ftate  of  malleability.  And  when  you 
find  the  matter  fufficiently  tinged  with  red,  form  your 
flicks  as  ufual,  on  a marble,  or  other  well  polifhed  ta- 
ble. 


C H A P V. 


Secrets  relative  to  the  Art  of  Glajss  Manufac- 
TOR.Y,  and  the  making  Competitions  to  imitate  Pre- 
cious Stones,  commonly  known,  in  this  country, 
by  the  name  of  French  Paste. 

J.  The  general  compofition  of  the  paftd  to  make  fpurious 
precious  ftones,  fitch  as  Emeralds,  Saphires,  • Hu- 
bies.  See. 

1.  TT^UT  three  ounces  of  Poitiers’ burnt  lead  ina  fuffici- 
ent  quantity  of  water  to  have  this  rife  about  three 
fingers  above  the  other.  Beat  next  both  together  in  the 
bottle,  and  then  let  it  fettle.  Draw,  by  inclination,  this 
water,  as  Toon  as  the  lead  is  feparated  from  it,  in  fome 
other  vefie].  It  will  ferve  you  to  wet  the  in  fide  of  the, 
glared  earthen  pot  in  which  you  are  to  put  your  ingre- 
dients, and  prevent  their  flicking  to  it. 

2.  Dry,  now,  three  ounces  of  minium,  and  mix  it 
with  the  aforefaid  burnt-lead,  one  ounce  of  calcined 
chryfla!,  and  one  Temple  of  copper  filings.  All  thefe 
thing's  being  previoufly  well  puTverifed,  and  mixed,  put 
tl\em  in  a glazed  pipkin,  which  you  fiiall  have  harden,**. 


ARTS  AND  TRADES. 


77 


ed,  and  wetted  afterwards  infidely  with  the  above-men- 
tioned lead-water.  Cover  it ; then  put  it  in  the  furnace 
of  a glafs-maker,  three  or  four  days,  or  in  a wind-fur- 
nace for  one  day  only.  At  the  end  of  that  time  you 
{hall  find  you  have  got  a very  fine  white  pafte,  which 
you  may  cut  as  you  like. 

3.  To  make  this  pafte  yellow,  you  are  to  fubflitute 
iron  filings  for  the  copper  ones  : and  to  imitate  rubies, 
fubflitute  cinnabar. 

II.  To  make  Emeralds,  and  other  forts  of  precious 
{tones, 

t.  Di/Tolve  feme  alkaline  fait  in  common  water,  and 
filter  it  through  a hat  ; then  recover  your  fait  by  means 
of  evaporation.  DifTolve  it  again,  filter  and  evaporate 
as  before,  and  repeat  this  operation  three  different  times. 
Then  pulverife  this  fait  after  the  third  evaporation,  and 
put  it  by.  DifTolve  one  ounce  of  verdigrife  in  vinegar, 
and  ftrain  it ; then  put  it  by  likewife.  Have  next,  fine 
cryflal,  which  you  grind  and  fifLvery  fine  in  an  apothe- 
cary’s fieve,  and  after  the  fame  manner  as  they  do  the 
prepared  cryflal. 

2,.  To  that  ounce  of  the  faid  verdigrife,  put  two  and 
a half  of  the  cryflal  powder,  and  two  only  of  the  pulve- 
rifed  alkaline  fait. 

3.  Thefe  three  powders  put  in  a fmall  glazed  pipkin, 
and  lute  it  fo  well  that  no  air  can  abfolutely  get  in  to  the 
contained  ingredients.  Let  it  dry  for  three  days  cr 
more  ; then  put  it  in  a potter’s  kiln,  for  twenty-four 
hours.  After  that  time  you  will  find  in  the  pot  a mat- 
ter perfectly  fimilar  to  the  diamonds  in  beauty,  .and 
which  you  may  cut  and  work  in  the  fame  manner..  This 
compofitidh  is  fufceptible  of  admitting  of  all  forts  of  co- 
lours, and  of  being  made,  of  cdiirfe,  to  imitate  all  forts 
of  flones,  in  varying  accordingly  one  of  the  drugs  in. the 
following  manner. 

4.  For  example.  If  you  want  to  make  a ruby,,  in- 
{lead  of  the  above  mentioned  verdigrife,  which,  make  an 
emerald,  put  fome  cinnabar.  For  faphires,  put  lapis  . 

G-z 


SE  CRE7'  S'  CONCERNING 


lazuli  ; and  for  "hyacinths,  coral  : all  which  are  to  be 
prepared,  and  ufed,  like  the  verdigrlfe,  for  which  they 
are  fubftitufed.. 

5.  The  fineftpafte  for  making  the.  artificial  Hones  is 
to  he  compbled  witfi  cryftals/  pebbles,  or  Bohemian  to- 
pazes. For,  if  you  make  your  compofition  with  glafs 
and  lead  only,  the  Hones  will  be  deficient  -in  weight  and 
hardnefs. 

6.  The  pebbles,  and  the  above-mentioned  topazes  are 
calcined  juft  the  fame  way  as  cryfial.  You  have  only 
to  mix  afterwards  with  thefe powders  what  colour  you 
pleafe.  Minium  and  verdigrife  give  theemerald  colour* 
Cerufe  and  fuffron.  of  IVIar-s,  that  of  hyacinth.  Minium 
and  cerufe  make  a chryfolite.  With  the  zaphera,  or  la- 
pis lazuli,  or,  again,  with  ammoniac  fait  and  filver,  yon 
obtain  a fapfiire.  They  who  know  how  to  extract  the 

" gold  fulphur  from  that  precious  metal,  declare  that  they 
can  by  means  of  this  folary  and  incombuftible  fulphur,. 
give  the  cryfial  the  mofi  beautiful  colour  of  rubies. 

III.  To  calcine. caicedony-fione  and  cryfial,  in  order  to 
compofe  precious  Hanes  with.  them. 

1.  DiiTolve  calcined  tartar  in  about  half  a pint  of  wa- 
ter, then  ftrain  if  into  a bafon.  Now,  in  an  iron  fpoon 
with. a long  rhandle,  make  .r.ed. hot  your  cryfial,  . or  calce- 
Uony-ftone  : arid  when  red  hot,  throw  them  in  the  faid 
tartar  water.  If  you  take  them  out,  redden  and  extin- 
guifh  them  again  fix  or  feven  times  in  the  fame  manner,. 
they  will  he  perfectly  well  calcined.  After  having  re- 
duced them  into  an  impalpable  powder,  you  may  ufe 
that  powder,  in  due  proportion,  in  whatever  mixture  you 
will,  to  give  them  a colour  according  to  what  you  want 
to  make..  If  for  emeralds,  for  example,  the  compofition 
prefer  iked  in  the  above  article  will  do  very  well. 

2.  Obferve  however,  that  if  you  intend  to  make  eme- 
ralds, the  pulverifation  of  your  calcined  cryftals  muft  be 
made  in  a brafs  mortar  while,,  if  you  intend  to  make 
rubies,  you  muft  ufe  an  iron  mortar,  and  have  a great- 
care  not  to  pound  the  cryftals.in  a brafs  one.,. 


ARTS  AND  TRADES V 


77 


IV.  To  make  emeralds. 

With  two  ounces  of  cryftal,  duly  prepared  as  before 
directed,  join  one  of  borax  ; eight  grains  of  tirt-glafs 
calx,  and  twenty  of  magnefia.  Mix  all  well  together 
in  a brafs,  or  bell-metal  mortar,  and  put  it  in  a crucible  : 
cover  it  with  its  lid,  and  lute  it  well.  When  the  lute 
is  .perfectly  dry,  place  the  crucible  for  one  or  two  hours, 
at  molt,  in  a potter’s  hre  ; then  take  it  out,  and. let  the 
compofition  cool.  Break  the  crucible,  and  you  will  find 
an  exceflively  fine  compofition  to  make  emeralds. 

N.  B.  Tin-glafs  calx  is  nothing  elfe  but  a difiblution 
of  tin-glafs  in  aquafortis,  tempered ' afterwards'  with 
common  filtered  water. — Obferve  .alfo  that  you  mufi: 
not  negledl  ftirring  and  mixing  well  the  calx  and  mag- 
nefia together,  before  you  incorporate  it  with  the  crvf- 
taL 

V.  For  Topazes. 

Two  ounces  of  cryftal,  one  of  borax,  eight  grains  of 
tindlure  of  Mars.  Mix  all  well  in  an  iron  mortar,  then 
proceed  as  before  directed  for  emeralds. 

« VI.  For  Sapphires. 

Cryftal,  two  ounces  ; borax,,  one  ; ultr amarine, Teignt. 
grains  ; and  magnefia  twelve.  Mix  well,  then,  proceed' 
as  above. 

VII.  For  Amethyfts. 

With  two  ounces  of  cryftal,  one  of boraxrand  twelve 
of  magnefia,.  you  mix  twelve  grains  of  ultramarine  : 
then  go  on  as  above, 

VIII.  For  Hyacinths, 

Take  two  ounces  of  cryftal,.  one  of  borax,  four  or  five 
grains  of  l'affron  of  Mar s;  and  as  much  of  magnefia,  them 
proceed,  as,  above. 


So  SECR  ET  S CONCER  NING 

IX.  For  Rubies, 

Dutch  red  jafper,  fix  drachms;  pulverifed  cryflal, 
two  ; minium,  twenty-four  grains.  Reduce  the  whole 
into  a fubtile  powder,  and  keep  it  feven  hours  at  mod: 
in  the  potter’s  fire,  as  above  directed. 

X.  Another  way  to  make  emeralds* 

Take  'oneqpound  of  pebbles,  calcined  and'  prepared  as 
before  directed  ; fait  of  tartar,  ten  ounces  ; faffron  of  | 
mars,  five  times  as  much  as  you  can  hold  on  a Spanifh 
real,  and  the  fifth  part  of  this  whole  quantity  of  brafs 
finely  pulverifed.— When  all  is  well  mixed  together  in 
a mortar,  and  put  in  a crucible  duly  luted,  &c*  put  it  in 
the  fire  for  fix  days:  and,  having  taken  it  out,  fee  whe-  | 
ther  the  composition  is  fine  or  not.  If  too  deep  in  co- 
lour, add  a little  pebble  and  fait  of  tartar  properly  pre- 
pared : if  too  clear,  add  fome  crocus  or  faffron  of  mars, 
and  brafs,  to  raife  it  in  colour* 

\ • , j 

XI.  Another  compofition  for  Hyacinths* 

■ ' i 

To  your  prepared  cry ftal,  add  ten  pounds  of  fait  of 
tartar,  about  one  fpoonful  of  white  wine  tartar,,  and  a 
little  bran. 

XII.  Another  for  Rubies. 

Prepare  one  pound. of  pebbles,  or  cry  ftal,  and  add  to 
it  a quarter  of  an  ounce  of  dragon’s  blood  , mix  all  well 
and  put  in  a crucible. 

Obferve,  that  if  you  fet  this  compofition  longer  than 
two  days  In  a fufion,  it  lofes  its  colour.  As  men  there-  j 
fore,  as  vow  fee  it  has  acquired  a fine  degree,  take  off 
the  crucible  and  let  it.  cooJ. 

Neither  am  I of  opinion,  that  the  above  emerald  com- 
pofition  fliould  be  too  long,  in  fufion  ; though, 'after,  ail,  j 
the  crocus-mar tis,  and  the  brafs,  are  much  more.  able 
to  ftand  the  fire  than  the  dragon’s  bloody 


ARTS  AND  TRADES . 


81 

XIII.  To  make  diamonds. 

Mix  with  a filver  fpoon,  fix  parts  of  fine  white  cal- 
cined pebbles,  reduced  inter  an  impalpable  powder,  with 
four  of  the  whitefl  and  belt  pulverifed  tartar,  and  fe- 
ven  of  alkaline  fait. 

Put  this  in  a crucible  made  of  the  fame  earth  as  is 
ufed  in  glafs  manufactories,  and  put  it  in  their  fire.  The 
longer  it  remains  there,  the  harder  and  liner  the  com- 
pofition  will  be.  If  mu  ft  be  there  feven  months  at  leafl, 
before  it  can  acquire  a tolerable  fine  1 uil re. 

Note.  That  the  powders  we  have  mentioned  to  make 
the  above  compofition  with,  are  all  to  be  fifted  through 
a very  fine  fieve,  before  they  are  ufed. 

XIV.  A water  to  harden  artificial  ftones. 

Prepare  and  calcine,  as  before  diredled  for  cryfbd, 
fome  fmall  bits  of  calaminary  (bone.  Pnlverife  them, 
and  then  place  that  powder  in  a very  damp  cellar,  till 
reduced  into  water.  With  this  water,  knead  fome  Ro- 
man, Dutch,  or  Hungarian  vitriol,  quite  crude  without 
reddening' it  iti  the  fire.  When  this  pafte,  which  is  to 
be  foft,  is  made,  put  it  in  a retort,  and  diftil  what  wa- 
ter will  come  from  it.  With  this  other  water,  and  fome 
barley  flour,  make  another  pafte  quite  hard.  Ip  this 
pafte  put  your  lump  of  compofition,  or  even  the  ftones 
themfelves,  which  are  come  from  it,  ready  cut  a'nd  po- 
ilflied,  when  they  come  out  of  the  wheel,  and  make  as  a 
dumpling  of  the  whole.  Send  it  to  the  oven  to  be  put 
in,  and  taken  out  along  with  the  bread.  When  your 
pafte  comes  back  from  the  oven,  open  it,  and  you  will 
find  your  ftones  as  hard  as  natural  ones. 

Suppofe  theT  fliould  not  prove  quite  fo  hard  as  you 
Willi  them  to  be,  repeat  this  operation  once  more,  and 
they  will  then,  moft  certainly,  be  as  hard  as  tfue  dia- 
monds.. 


$2  SECRETS  CONCERNING 

XV.  A water,  or  rather  a dye,  to  put  under  diamonds, 
both  true  and  falfe,  when  they  are  fet. 

Gather  the  fmoke  of  a candle  in  a cup,  and  dilute  it 
with  maftich  oil,  fo  as  to  make  a thick  mixture  of  it. 
Put  fome  of  this  under  your  (tone,  whether  fine  or  not, 
when  you  fet  it. 

. XVI.  How  to ■ make  white  fapphires,  to  imitate  true 
diamonds. 

i.  Jewellers  generally  take  a white  fapphire,  and  put 
it  on  the  fire  in  a crucible,  in  which  they  bury  it  under 
Heel  filings. 

2.  Some  go  ftiil  farther,  arid  rather  choofe  gold  filings; 
fancifully  thinking,,  that  as  this  metal  is  far  more  pre- 
cious than  the  other,  it  is  likewife  infinitely  better  for 
the  operation,  and  ought  of  courfe  to  be  preferred. 
But,  deceived  in  their  conjectures,  as  they  mufl  unavoid- 
ably be,  who  have  no  other  guide  to  diredt  their  judg- 
ment, experience  has  fince  lhewn,  that  maugrethe  inferi- 
ority of  fteel  to  gold,  yet  the  former  metal’s  filings  are, 
for- the  following  purpofe,  a great  deal  fuperior  to  thofe 
of  the  latter. 

3.  Bury  your  fapphire  in  a crucible,  under  fteel  fil- 
ings. Set  it  on  the  fire,  and  let  the  filings  become  fo 
red-hot  as  to  be  nearly  melting,  but  you  mufl.  take  care 
they  do  not  melt.  Let  your  fapphire  lay  thus  under  thefe 
filings,  and  in  that  condition,  a little  while.  Then 
take  them  off,  and  pick  out  your  fapphire,  to  examine 
it.  If  its  whitenefs  does  not  pleafe  you  yet,  fet  it.  in 
the  fili  igs.  again,  and  renew  this  operation  not  only 
once  more,  but.  as  many  times  as  you  will  find  it  necef- 
fai  . to  make  it  acquire  that  beautiful  degree  which  you 
want  your  fapphire  to  have.  Then  you  fet  and  colour 
them  as  we  faid  before. 

XVIL  A better  way  of  doing  the  fame. 

Mix,  firft,  together,  equal  quantities  of  white  enamel, 
finely  puiverifed,  and  fteel  filings.  Have*  next,  a link 


ARTS  AND  TRADES . 


83 


of  the  fame  pulverifed  enamel,  without  mixture  of  fil- 
ings, and  make  a kind  of  pafte  of  it  w3th  your  fpittle. 
Put  your  white  fapphire  in  this  pafte,  with  which  wrap 
it  up  well,  and  fet  it  a-drving  in  the  oven.  Tie  this 
ball  all  round,  and  at  one  of  the  ends  of  it,  with  a very 
fine  wire.  Then  bury  this  ball  in  a crucible,  under  the 
firfi:  mixture  of  fteel  filings  and  enamel  powder,  and  put 
it  on  the  fire,  which  you  will  puSh  to  the  degree-  of 
nearly  fufing  the  enamel,  taking  care,  however,  it  fhall 
not  positively  happen.  Then  with  one  end  of  the  wire, 
pull  out  the  fapphire  from  the  crucible,  and  fee  whether 
its  whitenefs  pleafe  you  or  not.  If  the  latter,  begin 
again  the  fame  way  as  before,  and  repeat  this  operation 
till  you  obtain  the  defired  point. 

XVIII.  A colour  to  make  Rubies. 

1.  Melt  in  a crucible  one  ounce  of  mars-regulus. 
Throw  in  it  a fimilar  quantity  of  copper,  and  as  much 
of  gold.  Let  the  whole  be  in  fufion  till  reduced  to  one 
ounce  only.  Then  add  another  ounce  of  mars  regulus, 
and  one  of  copper,  and  proceed  as  before.  Repeat  this 
operation  feven  times  over. 

2.  Now  take  the  lump  which  you  find  at  the  bottom 
of  the  crucible,  and  which  ought  to  be  as  red  as  rubies  ; 
throw  it  in  four  ounces  of  granulated  filver  in  fufion* 
and  previoufly  amalgamated  with  fixteen  ounces  of  pu- 
rified and  animated  mercury.  Having  thus  put  on  this 
mixture,  the  gold  prepared,  as  we  faid,  put  all  in  digef- 
tion  for  fifteen  days,  over  ember  allies  only,  for  fear  the 
mercury  Should  fublimate.  After  that  time  is  over,  Se- 
parate the  mercury  by  distillation,  and  teSt  the  reft  on 
the  coppel. 

3.  This  compofition,  projected  on  fuch  cryftals  as  are 
in  fufion  in  the  giafs-maker’s  pot,  will  give  you  the 
moft  beautiful  ruby-pafte  which  you  can  poiTIbly  imagine 
or  wilh  for. 


84 


SECRETS  CONCERNING 


XIX.  To  whiten  Amethyfts. 

Let  wrglafs  bottle  be  almoft,  but  not  quite,  filled 
with  five  or  fix  ounces  of  purified  nitre.  In  the  nitre 
bury  your  amethyfts.  Then  let  this  bottle  itfelf  be  en- 
tirely buried  alfo  in  a great  iron  pot,  filled  with  fand, 
fo  that  the.  air  cannot  poffibly  come  at  it,  and  give,  it  a 
fire  capable  only  to  put. the  nitre  in  fnfion,  but  not  to 
make  it  red  hot,  elfe  it  will  be  ruined.  Let  this  re- 
main in  a fufible  ftate  for  five  or  fix  days.  Then  let 
the  fand  cool  itfelf  naturally  and  gradually.  When 
quite  cold,  take  the  bottle  out  of  the. fand,  break  it,  and 
you  will  find  the  amethyfts  of  a fine  white:  and,  as  they 
are  cold}  you  may,  without  any  difficulty,  throw  them 
in  water  to  get  the  nitre  away  from  about  theip.  Should 
any  of  them  prove  not  quite  fo  white,  you  may  fave 
them  for  another  time,  to  make  them  undergo  the  fame 
operation  along  with  fome  others.  Suppofe  your  glafs 
bottle  Ihould  unluckily  come  to  break,  and  the  nitre 
fliould  run  off,  then  you  muft  abfolutely  take  it  out  : 
for  the  amethyfts,  without  nitre,  would  certainly  be 
hurt  by  the  fire. 

XX.  To  make  Emeralds  light  and  hard. 

t.  Calcine,  fix  different  times,  rock-cryftal,  and 
plunge  it  as  many  times  in  cold  water.  Pound  it  on  a 
ftone  of  the  fame  mineral,  with  a mullar.of  the  like 
kind,  and  pafs  this  powder  through  a fine  filk  fieve. 

2,  To  two  ounces  of  this  powder,  join  ten  grains  of 
fcories  of  copper,  well  cleanfed,'  And  three  times  calci- 
ned. Pound,  and  mix  well,  thefe  two  ingredients  in  a 
hrafs  mortar.  Add  four  ounces  of  the  beft  and  fineft 
borax,  and  previonfly.  well  pounded  in  powder  by  itfelf. 
Incorporate  all  together.  Put  this  in  a crucible,  co- 
vered with  its  lid,  and  well  luted.  Place  it,  after  the 
lute  is  perfectly  dry,  in  a reverberating  fire  for  {even, 
or  eight  hours  at  rnoft,  and  let  the  fire  be  very  clear. 
At  the  end.  of  that  time  ftop  the  alh-hole,  and  all  the 
openings  of  the  furnace.  Let  this  compofition  become 


arts  and  trades . 


85 


'perfectly  cool,  for  fear  it  fhould  bubble,  or  otherwife 
blow.  Then  break  the  crucible,  and  you  will  find  a beau- 
tiful emerald  pafte,  which  may  be  given  to  the  lapidary 
to  be  cut. 

XXI.  To  give  cryflal  a perfetl  hardnefs. 

Diffolve  what  quantity  you  like  of  urine  fait  in  clear 
water.  Filter  and  evaporate  to  drynefs.  Then  make 
alternate  flrata  fuper  flrata  of  this  fait,  and  powder 
cryftal  in  a very  ftrong  crucible,  which  you  fet  after- 
wards for  eight  days  in  a glafs-maker’s  furnace.  Af- 
ter that  time,  being  cooled  gradually,  you  miy  take 
it  out,  and  get  the  compaction  cut,  which  will  prove 
exceflively  hard. 

XXII.  A cement  to  render  cryftal  like  diamonds,  and 

give  the  fapphires  of  Alenfon  a hardnefs  to  cut  glafs 
with  eafe. 

Make  a ftrong  dough  with  fitted  barley-flour  and  pe- 
troly  (or  rock-oil).  Divide  this  pafte  in  two  equal 
parts.  In  one  of  them  range  your  ftones,  fo  that  they 
fhould  not  touch  one  another.  With  the  other  part 
of  your  pafte  cover  this.  Wrap  up  the  whole  with  a 
good  lute,  and  give  it  a wheel  fire  for  four  or  five  hours, 
gradually  increafmg  the  ftrength  of  the  fire  between 
every  two  hours.  Then  you  will  have  a lump  of  ftones, 
which  will  fparkle  like  true  diamonds. 

XXIII.  To  make  cryflal  throw  off  as  much  £ re  as 
diamonds. 

Take  load-ftone  and  new  quick-lime, equal  parts,  two 
pounds  of  each  ; fulphur-vivum,  haif-a-pound.  Put  all 
in  powder,  and  ftratify  according  to  art,  in  a crucible, 
your  cryflal,  ready  cut,  with  this  powder.  Place  this 
crucible  in  a glafs-maker’s  furnace,  and  after  it  has  re- 
mained there  for  three  times  twenty -four  hours,  von 
H 


-86 


SECRETS  CONCERNING 


will  find  your  ftones  very  fine,  fparkling,  and  perfect- 
ly like  the  diamonds  of  the  ancient  roch. 

XXIV.  Another  way  of  making  diamonds. 

Grind  on  marble,  equal  quantities  in  weight  of  cal- 
cined filver,  and  French  load-ftone.  Stratify,  in  a 
-crucible,  your  cryfral  ftones,  ready  cut  in  imitation  of 
diamonds,  with  this  powder.  Cover  it  with  another 
crucible,  and  lute  it  well.  Then  fet  it  in  a glafs -maker’s 
.furnace  for  one  month. 

XXV.  To  give  the  white  Amythyft  the  color  of  a 
true  diamond. 

Wrap  fome  amethyfts  in  a pafteofpure  white  enamel, 
prepared  as  directed  in  Art.  xvi.  Place  them  in  a cru- 
cible, which  you  cover  with  a tile,  and  put  in  a pot- 
ter’s or  glafs-maker’s  furnace  for  twice  twenty-four 
hours.  Let  it  be  always  red  hot  all  that  fpace  of 
time.  Then  take  it  off  from  the  fire,  and  let  it  cool. 
When  thefe  amethyfts  lhall  have  been  new  polilked, 
they  will  look,  like  and  be  judged  by  every  one  for  true 
diamonds. 

XXVI.  To  imitate  chalcedony. 

Put  in  a crucible,  in  a glafs-maker’s  fire,  fome  very 
fine  cry  flat  powder.  When  in  fufion,  add  a little  cal- 
cined filver  to  it  ; mix  it  well,  and  fet  it  in  fufion  for 
twenty-four  hours,  then  let  it  cool.  When  you  take 
off  your  matter,  you  will  find  it  imitates  perfectly  well 
chalcedony,  part  of  it  being  bright,  and  the  other  a 
little  more  dull. 

XXVII.  To  make  a cryfolite. 

Project,  on  chryftal,  melted  in  a ftrong  crucible,  fix 
times  its  quantity  of  iron  fcories.  Keep  this  thus  in 
an  ardent  furnace  for  the. fpace  of  three  days.  Then 


arts  And  trades. 


87 


let  all  cool.  When  you  take  that  compofition  from 
the  crucible,,  you  will  find  it  anfwer  your  expecta- 
tion. 

XXVIII.  To  make  diamonds  with  jargons. 

1.  Put  in  a crucible,  equal  quantities,  well  mixed, 
of  iron-filings,  pounded  and  linely  fifted,  and  powder  of 
white  wood's  coals.  In  this  mixture,  plunge  and  bury 
your  jargons  and  let  none  appear  above.  Give,  firft, 
a frnall  fire  to  the  crucible,  and  increafe  it  gradually, 
till  the  jargons  become  red-hot.  Keep  them  in  that 
ftate  for  a certain  length  of  time;  then  let  the  fire 
off  gradually,  in  the  fame  prbgreffive  manner  in  which 
yon  had  increafed  it  before.  When  done,  and  all  is 
cold,  take  out  your  jargons,  which  you  will  find  have 
loft  their  firft  color.  To  give  them  the  true  water  pe- 
culiar to  hue  diamonds,  proceed  as  follows. 

2.  Take  the  powder  of  coals  as  before  mentioned, 
and  an  equal  quantity  of  minium.  Put  your  jargons 
in  the  centre  of  that  powder  in  a crucible  as  before, 
obferving  to  increafe  the  heat  and  diminilli  it,  jrft  as 
in  the  preceding  operation.  When  all  is"  cold,  you 
will  find  your  , jargons  as  fine  and  beautiful  as  true  and 
natural  diamonds. 

XXIX.  To  make  what  they  call  Doublets  in  Rubies 
and  Emeralds,  as  they  do  at  Milan. 

1.  Fix  on  the  point  of  a knife  a large  piece  of  maf- 
tich.  Heat  it  before  the  fire  ; there  will  immediately 
run  a drop  as  white  as  pearl.  This  is  called  maftich 
in  drops. 

2.  Now  if  you  want  to  make  an  emerald,  you  miift 
dye  this  drop  of  myftich  with  a little  verdigrife  diluted 
in  oil,  and  a little  addition  of  wax,  if  required.  Then 
if  it  prove  too  thick,  add  a little  water  to  it. 

3.  if  it  le  for  a ruby,  take  equal  quantities  of 
gum-arabic,  alumen  faccarinum,  and  crude  roch-alum  ; 
boil  all  in  common  water  ; then  add  to  it  a little  Bra- 


88 


SECRETS  CONCE  RNING 


fid  wood,  cut  very  thin  and  fmall,  and  let  it  boil  again 
all  together  for  a while.  You  may  add  fome  alumen 
catinum,  if  you  chufe  ; which  will  darken  ypur  color 
in  proportion  to  the  quantity  of  it  you  put  in  ; then 
plunge  the  drop  of  maftich  above  mentioned  in  that 
liquor,  and  thus  give  it  the  red  dye. 

4.  Have  now  two  pieces  of  chryflal  ready  cut  by  the 
wheel.  Let  them  be  both  of  the  mod:  perfe£t  flat  fur- 
face,  and  of  the  molt  exquifite  finenefs  and  precifion  in 
dimenfions  of  their  Tides,  when  laid  one  over  another, 
with  this  only  exception,  that  the  chryflal  intended  to 
be  the  upper  one,  Ihould  be  a little  thinner  than  that 
which  is  intended  to  be  laid  under.  Put  each  of  thefe 
pieces  on  an  iron  plate  ever  red-hot  cinders,  and  fet 
them  thus  till  the  chryflal  becomes  very  hot.  Then 
with  the  above  red  dyed  drop  of  maftich  which  you 
hold  at  the  end  of  a flick,  and  have  a little  foftened 
before  the  fire,  you  rub,  gently,  the  upper  furface  of 
the  piece  of  chryflal , intended  to  be  the  under  one, 
till  you  fee  it  has  acquired  a fuffic.ient  degree  of  red- 
nefs,  according  to  your  liking.  Then  taking,  with 
fmall  pincers,  the  other  piece  of  cryftal,  quite  hot,  you 
lay  it  on  the  former,  and  they  will  both  flick  to  each 
other  without  occafioning  the  leafl  obfeurity  in  the 
luflre  of  the  rubies,  which  will  be  equally  clear  and 
tranfparent  on  both  fides. 

5.  In  the  very  fame  manner  you  proceed  for  making 
the  emerald.  Therefore,  when  either  of  thefe  two 
operations  is  accomplilhed,  your  (tone  is  ready  to  be  fet 
with  a red  tinfel  under  it,  if  a ruby  ; or  a green  one 
if  an  emerald. 

XXX.  To  foften  cryftal. 

Redden  it  in  the  fire  ; and  when  full  of  fire,  plunge 
It  in  mutt  n and  lamb’s  blood  mixed  and  warmed  toge- 
ther. Reiterate  this  twTo  or  three  times,  and  it  will  be 

fo  ft. 


ARTS  AND  TRADES . 


8? 


XXXI.  Another  receipt  to  foften  cryftal,  or  any  other 

colored  (tone,  lb  that  you  may  cut  it  like  cheefe  ; 

and  reftore  it  afterwards  to  its  primary  hardneis. 

1.  Take,  in  the  month  of  Auguft,  goofe’s  and  goatb 
blood.  Let  each  of  them  dry,  till  very  hard.  Then, 
when  you  want  to  foften  your  ftones,  take  an  equal, 
quantity  of  each  blood,  pulverife  it  and  put  it  in  a 
pot,  then  pour  over  a flrong  lye  made  of  pearl  allies. 
Leave  it  fo  for  a while,  ftirringall  well  and  often  : then 
add  about  a pint  of  ftreng  vinegar.  In  this  preparation, 
if  you  fet  your  ftones,  and  warm  it  a little  over  the 
fire,  they  will  become  fo  foft  that  you  may  take,  and 
cut  or  form  them  afterwards,  as  you  will. 

2.  To  reftore  them  again  to  their  former  hardnefs, 
put  them  in  cold  water,  and  let  them  there  lie  for 
about  one  hour  and  a quarter,  it  will  be  quite  fuf- 
ficient. 

3.  But  to.  give  them  their  luftre  again,  you  mull  take 
antimony  in  powder,  fpread  it  on  a very  finooth  leaden 
table,  then  poliih  your  ftones  on  this..  It  will  reftore 
them  to  their  brightnefs  as  before.. 

XXXII.  Another  equally  ufeful  to  foften  cryftal 
and  fteel. 

Make  a flrong  lye  of  quick  lime  and  peal  allies.  Run 
it  nine  or  ten  times  more  over  new,  lime  and  new 
pearl  allies,  each- time.  Then  put  a-foaking,  in  this  pre- 
paration, any  piece  of  cryftal  or  fteel,  for  the  fpace 
of  twenty-four  hours,  only,  and  you  will  fte  what 
a Curprifing  degree  of  foftnefs  they  will  have  acquired 
by  it. 

XXXIII.  A pafte,  which  will  procure  as  beautiful  Eme- 
ralds as  natural  ones. 

Calcine,  fix  different  times,,  rock-cryftal,  and  plunge 
; it,  as  many  times,  in  pure  cold  water,.  Grind  it  into 
powder,  on  a rock-cryftal  ftone,  with  a-muller  of  tbs 


90 


secret s Concerning 


fame.  When  you  have  rendered  the  powder  very  fin© 
and  impalpable,  to  one  pound  of  it,  add  another  of 
lalt  of  tartar,  drawn  from  red  tartar,  and  min  all  well. 
Join  to  this,  fixty  grains  of  red  copper,  and  fifteen  of 
filver,  bo'.h  in  fhell,  but  grinded  feparately.  Now 
mix  thefe  two  laft  powders  with  the  former,  on  a 
marble  flone,  and  put  all  together  in  a clean  and  dou- 
ble nealed  crucible.  Lute  it  well  with  its  lid,  and  when 
the  lute  is  perfedlly  dry,  put  the  crucible,  for  fix  days 
and  a half,  on  a clear,  but  gentle  fire : then  increafe  the 
fire  till  the  crucible  becomes  red  hot,  place  it  immedi- 
ately in  the  ardent  and  glafs  melting  furnace,  and  keep 
it  there,  in  the  fame  degree  of  heat,  for  a whole  month,, 
without  interruption.  Then  let  the  crucible  cool  gra- 
dually in  that  very  furnace,  which  is  done  by  letting 
the  fire  go  out  of  itfelf,  having  previoufly  flopped  all 
the  holes  and  openings  of  the  faid  furnace.  'When  you 
come  to  take  off  the  crucible,  and  break  it,  you  will  find 
a beautiful  matter,  of  the  finefl  green,  which  is  fit  to 
cut  by  the  lapidary. 

Note.  Be  careful  of  this  compofition,  and  fet  a 
great  value  on  it,  for  it  has  all  the  merit  and  advanta- 
tages  of  the  true  emerald.  It  vies  with  it  in  weight, 
in  color,  in  hardnefs.  In  fhort,  the  greatelt  connoi- 
fieurs  cannot  diflinguifh  thefe  emeralds  from  the  finefl:: 
real  ones.. 

XXXIV,.  Another  way  of  making  Emeralds. 

1.  Take  two  large  tranfparent  river  pebbles,  or 
rock  cryflal  pebbles.  Calcine  and  Tift  fix  grains  of 
copper;  and  two. drachms,  fix  grains  of  fait  of  tartary 
pulverifed  and  purified  in  the  following  manner. 

2.  Calcine  the  tartar  to  whitenefs,;  throw  it  in  wa- 
ter, and  warm  it  to  ebullition.,  But,  before  it  boils,  ft 
will  throw  a fcum,  which  mult  be  carefully  fkimmed 
off,  as  it  is  a prejudicial  undtuofity..  When  all  the  (cum., 
is  well  off,  evaporate  the  water,  till  what  is  on  the  fire 
becomes  into  a confluence  like  honey.  Now  add  as 
much, cold  water  as  there  was  before.,  Heat.it  again  to 


ARTS  AND  TRADES. 


gi 

ebullition  ; and,  before  it  boils*  fkim  well  againfl  the 
new  un&uofty  which  it  will  throw  out*  then  boil  to 
the  confidence  of  honey.  Repeat  this  operation  eight 
or  ten  different  times  running,  addingalways  new  water 
each  time,  which  you  ftill  fkim,  boil,  and  evaporate, 
each  time  as  prefcribed  for  the  firft.  At  the  tenth 
time,  let  the  water  you  put  in  be  firft  filtered  once  or 
twice  through  a paper,  then  vaporife  the  water  en- 
tirely, and  you  will  have  a very  fine  and  pure  fait  of 
tartar.  By  thefe  means  you  purge  the  tartar  of  all  its 
Un&uofity,  which  would  make  the  emerald  fcale  and' 
flaw  on  the  lapidary’s  wheel  while  it  is  cutting. 

3.  Take  this  matter, pound  and  grind  it  with  a brafs 
peftle  and  mortar.  Sift  it  in  a very  fine  filk  fieve. 
Pound  a-new  what  fhall  not  have  parted  through  the 
fieve,  and  lift  it  again,  and  fo  on  till  you  have  reduced 
all  into  an  impalpable  powder.  Put  it  now  in  a crucible, 
as  in  the  above  articles,  and  place  it  in  a melting-glafs 
furnace  for  twenty-four  hours  only,  and  your  matter 
will  be  done  and  ready  for  ufe., 

XXXV.  To  whiten  imp'erfect  diamonds,  or-thofe 
which  have  been  difcolored. 

Make  red  hot,  and  calcine  in  the  fire,  a loadftone, 
and  plunge  it  in  the  flrongefl  vinegar  ; which  you  re- 
peat-eight or  ten  times.  Then,  with  barley-flour,  pul- 
verifed  verdigrite,  and  this  vinegar,  make  a ftrong  pafle, 
in  which  you  wrap  up  your  diamonds.  Dry,  firfl,  this, 
pafle  by  a gentle  fire  ; then  give  it  a pretty  fmart  one. 
for  four  hours.. 

XXXVI.-  To  counterfeit  diamonds. 

t.  Melt  by  means  of  fire,fome  fine  tranfparent  peb- 
bles. Grind  them  next  into  a very  fine  powder,  then 
fbt  this  powder  again  a-melting  on  the  fire.  Put  your 
fiones  afterwards  in  a pafle  of  barley-flour,  and.  baks 
under  allies  ; the  diamonds  will  be  done*. 


9* 


SECRETS  CONCERNING 


2.  To  give  them  a proper  water,  nothing  elfe  is  to 
be  done,  blit  put  them  in  aquavits,  which  having  fet 
fire  to,  you  let  burn  out  entirely.  By  that  operation 
they  acquire  the  right  color  of  diamonds. 

XXXVII.  Various  dyes  for  precious  ftones. 

1.  Dragon’s  blood  in  drops,  pounded  and  lifted  in 
alcohol,  then  diffolved  in  fpirit  of  wine  of  fix  redifica^ 
tions  will  give  you  the  color  for  the  rubies. 

2.  That  of  the  topaz  is  made  with  gamboge  dif- 
folved  in  the  fame  fpirit  of  wine  as  before,  and  put  in 
a matrafs  to  evaporate  to  confidence  of  honey  ; then 
it  is  fit  and  kept  for  ufe. 

3.  For  emeralds,  fixt  green  verditure  diffolved,  and 
vapor ifed  as  above,  will  give  this  dye. 

4.  The  fame  mode  of  proceeding,  in  refped  to  imita- 
tion of  other  ftones,  will  give  you  the  color  you  may- 
want  for  that  purpofe,  if  you  take  care  to  cbufe  and 
draw,  fecundum  artem,  the  dye  from  each  of  the  co- 
lors fit  for«4hat  object,  and  then  apply  it  to  your  pafte 
or  compofition  in  the  following  manner. 

5.  When  the  dye  you  intend  to  ufe  is  ready,  have  a 
crucible,  and  bore  a little  hole  at  the  bottom  of  it* 
Turn  it  down,  that  is  to  fay,  its  bottom  upwards. 
Set  your  cut  cryftai  on  that  hole.  Make  a gradual 
wheel-fire  round  it.  While  your  crucible  heats,  make, 
fome  fmall  common  pebbles,  red-hot  in  the  fire,  and 
throw  them  in  your  liquor  to  give  it  a certain  degree 
of  heat,  and  prevent  the  calcination  of  your  cryftai.. 
And,  when  this  is  liifncient.Iy  hot,  plunge  it  in  your, 
dye,  thus  prepared,  and  it  will  take  it  amazingly 
well. 

XXXVIII.  A color  for  glafles  and  enamels. 

Take  Roman  vitrol  calcined  to  whitenefs  in  the  fun,, 
three  times  wetted  with  brandy,  and  three  times  dried., 
Now  calcine  it  in  the  fire  to  rednefs,  and  pujh  the  fire, 
for  three  clays  to  the  higheft  degree..  Then,  at  th«. 


ARTS  AND  TRADES. 


39 


’bottom  of  the  retort  you  will  find  a fulphur  of  a dry 
rofe  color,  very  dark,  and  deprived  of  all  faline  par- 
ticles. You  may  ufe  it  after  the  method  prefcribed  in 
the  preceding  article,  for  giving  any  glafs,  or  ena- 
ftiel,  a fine  color  of  rubies. 

XXXIX.  Another  ruby  color. 

Melt  in  a crucible  one  ounce  of  cryflal,  and  throve 
on  it  the  fame  quantity  in  weight  of  oil  of  mars,  other- 
wife,  oil  of  antimony  with  two  grains  of  virgin  gold. 
Whatever  remains  fixed  in  the  crucible  is  the  ena- 
mel. 


XL.  Another  of  the  invention  of  Saint  Marie,  the 
enameller. 

File  and  put  in  a matrafs  a gold  ducat,  with  two 
ounces  of  aquafortis,  and  one  of  ammoniac  fait  to  dif- 
folve  the  gold.  To  facilitate  the  dilfolution,  place 
the  matrafs  on  ember  allies.  Then  take  two  pounds  of 
filver  fand,  one  of  fait,  one  of  arfenic,  and  fix  of 
faltpetre.  Pulverife  each  feparately,  and,  being  after- 
wards mixed  and  put  in  a crucible,  pour  over  it  the 
dilfolution  of  gold,  which  is  in  the  matrafs.  This 
crucible  being  put  in  a melting  glafs  furnace  for  twelve 
hours,,  will  give  the  fineft  red  for  rubies  which  can  be 
found  out. 

Note.  The  enameller  Sainte-Marie  ufed  to  fell  it  at 
three  half-crowns  a pound  ; though,  for  the  expence 
of  one  crown  only,  he  could  make  two  pounds  of  it. 

XLI.  A compofition  which  is  the  fundamental  bafis  of 
all  enamels. 

i.  Grind  on  marble,  and  lift  through  a very  fine  fieve, 
equal  quantities  of  lead  and  pewter-calx.  Put  it  in  a 
varnilhed  pipkin  filled  over  with  water.  Boil  it  fome 
while  j then  pour  it,  by  inclination,  in  another  veflel. 


94 


SECRETS  CONCERNING 


Put  new  water,  to  boil  again  over  the  calx,  and  decant 
it  as  before,  on  the  firft  water  : which  procefs  you  re- 
peat over  again,  till  you  have  entirely  diffolved  all  the 
calx.  If  foms  part  of  the  metal  remain  at  the  bottom, 
too  grofs  to  be  entirely  carried  by  the  waters,  it  muft 
be  put  in  a melt'mg-glafs  furnace  to  calcine,  having  care 
to  take  out,  in  proportion  as  it  turns  into  calx,  the  up- 
per part  of  the  matter.  Then,  when  it  is  all  calcined, 
you  continue  diffolving  it,  by  means  of  boiling  water, 
as  you  did  the  firft.  When  you  have  got  all  your  wa- 
ters of  diffolu't.ion,  vaporife  them  over  a flow  fire  5 
and  particularly  towards  the  end  of  the  evaporation, 
have  a fmgular  care  that  the  fire  fhould  not  be  too  fierce, 
for  fear  of  fpoiling  your  calx,  which  then  remains  at  the 
bottom,  very  fine  and  fubtiiized. 

2,.  To  twenty-five  pounds  of  this  calx  add  an  equal 
weight  of  frit,  made  of  tarras,  or  white  fand,  well 
pounded  and  fitted  through  a very  fine  fieve,  and  four 
ounces  of  white  fait  of  tartar,  pounded  and  fifted  in  fhe 
fame  manner.  Put  thefe  ingredients  in  a melting-glafs 
furnace  ; melt  and  purge  them  there  for  ten  hours* 
Then,  having  taken  the  pot  off  from  the  fire,  take  out 
of  it  the  matter,  which,  after  having  well  pulverifed, 
keep  in  a clofe  and  dry  place,  where  duff  cannot  come  at 
it. — Such  is  the  firft  and  principal  matter  to  be  ufed  in 
the  coinpoftion  of  enamels,  of  whatever  fort  of  colour 
you  may  want  to  make  them. 

XLII.  To  make  an  enamel  as  white  as  milk. 

1.  To  fix  pounds  weight  of  the  matter  juft  described, 
put  forty-eight  grains  of  rnagneGa,  prepared  as  follows. 

2.  Put  in  an  iron  fpoon,  to  the  reverberating* fire  the 
bits  of  magnefia,  rough  as  it  comes  from  the  mine. — 
When  it  is  whitened,  pour  good  vinegar  over  it,  then 
break  it  frnall  and  walh  it  feveral  times  with  warm  wa- 
ter. Dry,  pulverife,  and  fift  it,  then  preferve  it  in  a 
covered  pot  for  ufe. 

3.  This  magnefia,  and  primary  enamel  matter,  you 
put  in  the  above  preferibed  proportion^  in  a erucible, 


ARTS  AND  TRADES. 


95 


on  a glafs-melting  fire,  to  be  there  melted  and  purged 
by  a very  brifk  and  clear  fire,  which  is  very  foon  done. 
Then  throw  the  whole  contents  into  clear  water  ; dry 
it,  melt  it  again,  as  before,  and  throw  it  in  water  again, 
and  fo  on.  This  operation  you  are  to  repeat  three  dif- 
ferent times.  The  matter  being  thus  well  purified,  if 
you  find  it  not  quite  white  enough,  add  a little  more 
magnefia,  and  begin  the  fame  procefs  as  before.  Then 
take  it  off  from  the  fire,  and  make  it  into  frnall  round 
cakes.  Such  is  the  method  of  preparing  the  enamel  to 
paint  with  on  gold,  and  other  metals. 

XLIII.  To  make  an  enamel,  turquoife  color. 

i.  Put  fix  pounds  of  the  faid  enamel  primary  matter 
in  a varnilhed  crown-glafs  pot.  Melt  and  purge  it 
three  times  as  ufual,  and  prefcrrbed  in  the  preceding  ar- 
ticle. On  thethirdtime  project,  at  four  diflinct  and  fe- 
parate  diftances  of  time,  three  ounces  of  fcories  of  cop- 
per, prepared  as  diredled  in  Art.  xliv.  mixed  with  ninety 
fix  grains  of  zaffar  prepared  the  fame  way  exactly,  and 
in  the  fame  maimer  as  the  magnefia,  and  forty-eight  of 
that  very  magnefia,  in  fubtUe  powder.  Stir  well  the 
matter  on  the  fire,  at  the  time  of  each  projection,  with  a 
long-handled  iron  hook  ; and,  when  the  color  Lems  to 
be  to  your  liking,  take  it  out  of  the  fire,  and  make  it  in- 
to lrnall  round  cakes  as  ufual.  This  will  make  a molt 
beautiful  turquoife  enamel. 

XLIV.  How  to  prepare  the  fcories  of  copper  for  the 
above  pur  pole. 

This  preparation  is  very  fimple.  Wafh,  firft,  the 
fcories  well,  and  let  them  to  calcine  three  days  at  the 
entrance  of  a reverberating  furnace.  Then  grind  this 
-and  fift  it.  Calcine  again  as  before,  grind  and  lift  the 
fame,  repeating  this  operation  three  different  times. — 
When  ft ni filed,  it  is  called  a Calx  of  copper.  Of  this 
fluff  you  are  to  mix  three  ounces  with  forty-eight  grains 
of  prepared  magUefiay  and  ninety-fix  of  zaffar  alfo  pre- 


SEC  RET  S CONCERNING 


96 

pared,  for  a projection  on  enamel’s  primary  matter,  to 
make  a fine  fort  of  turquoife  color. 

XLV.  To  make  blue  enamel. 

Put  in  a varnifhed  crown-glafs  pot,  in  a melting-glafs 
furnace,  four  pounds  of  common  primary  enamel  -mat- 
ter ; two  ounces  of  zaffar  ; and  forty-eight  grains  of 
prepared  fcories  of  copper,  ali  previoufly  well  pulverif- 
ed  and  mixed.  When  this  compofition  is  in  good  fufion, 
throw  it  in  water,  then  dry  it,  and  put  it  again  in  the 
fame  pot.  Leave  it  there  till  the  matter  is  well  incor- 
porated, and  proceed  as  diredted  for  the  others. 

XLVI.  To  make  green  enamel. 

1.  Melt  and  purge,  by  the  glafs-melting  fire,  and  in 
a varnifhed  crown-glafs  pot,  four  pounds  of  the  primary 
enamel  matter.  Leave  it  there  twelve  hours  ; after 
which  you  throw  it  in  water,  dry  it,  and  put  it  again  in 
the  fame  fire,  for  the  fame  time,  locleanfe  it  well. 

2.  Grind  into  a very  fubtile  powder  fome  ofthe  afore- 
faid  fcories  of  copper,  and  fome  fcories  of  iron.  Mix 
thefe  two  powders  together,  viz.  two  ounces  of  the  for- 
mer, and  forty-eight  grains  only  of  the  latter  ; which, 
being  divided  into  three  different  parcels,  proied,  and 
three  diftind  diftances  of  time,  on  the  enamel  matter  in 
fufion,  ftirring  well  with  an  iron  hook  at  the  time  of 
each  projedion,  that  the  color  may  better  incorporate  ; 
and  in  twelve  hours  afterwards  you  will  find  you  have 
green  enamel. 

XLVII.  To  make  a black  fhining  enamel. 

Take  of  our  primary  enamel  matter  in  powder,  four 
pounds  : red  tartar,  four  ounces  ; and  of  our  prepared 
magnefia.,  in  fubtile  powder,  two.  Put  all  this  into  a 
varnifhed  pipkin,  fo  large  that  all  thefe  powders  toge- 
ther fliall  not  come  higher  than  the  third  part  of  the 
Veffel,  as  this  matter,  ivhen  melted.,  fwells  up  very  much. 


ARTS  AND  TRADES . 


97 


When  in  perfeft  fufion,  throw  it  into  water  ; take  it 
out  to  dry,  then  put  it  again  in  the  pot,  and  purify  it 
thus  as  before.  Do  fo  till  you  find  it  fufficiently  puri- 
iied  ; then  take  the  pot  off*  the  fire,  and  the  matter  out 
of  the  pot. 

XL VIII.  To  make  an  enamel  purple  colour. 

Reduce  into  fubtile  powder,  and  mix  well  together, 
fix  pounds  of  our  primary  and  general  enamel  matter  ; 
three  ounces  of  prepared  magnefia,  and  fix  of  fcories  of 
copper,  prepared  as  before  mentioned.  Melt  and  puri- 
fy all  this  in  a varnifhed  pipkin,  by  placing  it  in  a melt- 
ing-glafs  furnace.  When  in  good  fufion,  throw  this 
matter  in  water  ; dry  it,  and  put  it  again  in  the  fame 
pot  to  purify  it  anew  by  the  fame  procefs.  If  you  find 
your  color  to  your  liking,  then  take  the  pot  off  from 
the  fire,  and  keep  your  enamel  for  ufe. 

XLIX.  Another. 

Take  fix  ounces  of  our  general  matter,  two  of  pre- 
pared magnefia,  and  forty-eight  grains  of  the  aforefaid 
preparation  of  fcories  of  copper.  Pulverife,  and  pro- 
ceed as  above.  This  compofition  will  give  you  a very 
fine  purple  enamel,  fit  for  all  forts  of  works  which  gold- 
smiths will  employ  it  in. 

L.  A yellow  enamel. 

Take,  and  reduce  into  a very  fine  powder,  fix  pounds 
of  the  general  matter  ; three  ounces  of  tartar,  and  fe- 
venty-two  grains  of  prepared  magnefia.  Put  ail  into  a 
pot  large  enough  not  to  lofe  any  thing  of  the  matter 
when  it  comes  to  fwell  at  the  time  of  its  fufion.  As  for 
the  reft,  proceed  as  above. 

LI.  To  make  a cryftaline  matter,  which  ferves  as  a bafis 
to  red-color  enamels. 

I.  Take  twenty-four  pounds  of  fait  drawn  from  — 

I 


SECRETS  CONCERNING 


98 

— — by  trituration,  lotion,  filtration,  and  evaporati- 
on ; and  fifteen  pounds  of  white  tartar,  that  is  to  fay, 
of  white  and  transparent  river  pebbles,  calcined  and  re- 
duced into  an  impalpable  powder.  Both  thefe  ingredi- 
ents being  equally  reduced  into  a fubtile  powder,  mix 
and  wet  them  fo  as  t<*  make  a hard  pafte  of  them,  of 
which  you  will  form  fmall  thin  cakes.  Put  thefe  cakes 
in  pipkins,  and  place  them  in  a lime,  or  potter’s  kiln, 
where  they  are  to  calcine  for  ten  hours. 

2,.  When  thefe  cakes  are  well  calcined,  reduce  them 
into  a fubtile  powder,  and  add  four  pounds  of  lead  and 
pewter  calx  (prepared  and  fub’tilized  as  before  dire&ed 
p.  93.  Art.  xli.)  and  as  much  white  tartar  alfo  calcined 
and  purified  by  lotion,  &c.  (as  directed  p.  90.  Art. 
xxxiv.  n.  1.)  Thefe  three  laft  ingredients  being  reduced 
Into  a fubtile  powder,  put  them  in  a varnillied  pipkin, 
and  place  them  in  a melting-glafs  furnace,  there  to  be 
melted  and  purified,  by  throwing  the  compofition,  when 
in  fufion,  into  water,  then  drying,  &c.  three  different 
times  1 after  which  the  whdlc  is  completed. 

Til.  How  to  make  a fine  preparation  of  fufible  magne- 
fia, to  be  employed  in  the  making  of  red  enamels. 

1.  Take  what  ever  quantity  of  magnefia  you  pleafe. 
Add  to  it  an  equal  quantity  of  nitre  prepared  by  lotion, 
filtration,  and  evaporation.  Set  this  matter  in  a pipkin 
to  calcine  for  twenty-four  hours,  in  a furnace  by  a 
reverberating  fire.  Then  take  it  out,  and  wafli  it  with 
warm  water,  to  cleanfe  it  from  all  the  nitre,  and  dry  it. 
When  this  magnefia  fhall  be  dry,  it  will  be  of  a very 
fine  red. 

2.  Now  add  to  it  its  equal  weight  of  ammoniac  fait. 
Grind  all  well  on  a marble  Hone,  watering  it  with  difi- 
tilled  vinegar,  fo  that  it  comes  into  a fort  of  clear  pafte, 
or  color  for  painting. 

3.  Then  dry  this  matter  ; and,  having  pulveriled  if, 
put  it  a-fuhliming  in  a ftrong  glafs  matrais,  with  a long  ! 
»,sck  and  a large  belly.  Give  it  the  fublimating  fire  for  j 


ART  S AND  TRADES „ 


99 


twelve  hours;  break,  the  matrafs;  weigh  fir  ft  the  fub- 
limed  part,  and  mix  it  with  what  remained  at  the  bot- 
tom. ; add  now  as  much  new  ammoniac  halt  as  you  had 
weight  of  fufclimation.  Grind  a-new  all  theie  matters 
well  together,  wetting  them  with  vinegar,  then  dry  and 
fublime  again  as  before.  Pcenew  this  operation  lb  many 
times  as  will  be  requifite,  that  the  magnefia  remain  at 
lad  in  a dale  of  infehilbility  at  the  bottom  of  the  ma* 
trafs. 

4.  This  liquid  is  fit  for  daining  crydal  of  a very 
fine  ruby  hue;  and  when  employed  with  enamels,  will, 
render  them  of  a mod  beautiful  red. 

LIII.  To  make  a red  enamel,  of  a mod  bright  and  beau- 
tiful hue^ 

Put  twenty  ounces  of  the  above  fufible  magnefia  to 
every  one  pound  of  the  chrydaline  matter.  (Art,  li.)  in 
good  fufion  purify  the  whole  well,  and  try  the  colour. 

Note.  According  to  the  proportion  of  the  quantity 
of  the  fufible  magnefia  you  put  in  this  compofition,  you 
raife  or  lower  the  hue  of  your  enamel.  And,  if  carried 
to  the  degree  of  rubies,  it  will  prove  to  be  a mod  bright 
and  beautiful  one. 

LIV.  To  make  an  enamel,  true  Balais-ruby  colour. 

Take  ten  pounds  of  our  crydaline  matter.  Purge  it 
in  the  melting  glafs  furnace,  by  filling  it,  then  throwing 
it  in  water,  drying,  pulverifmg,  and  melting  again,  &c. 
three  times.  Put  it  now  again  for  the  fourth  time  in 
fufion  $ and,  when  in  that  date,  give  it  a purple  co- 
lour by  means  ol  a proper  quantity  of  fufible  magnefia, 
as  mentioned  in  the  preceding  article.  After  this  is 
done,  project  on  it,  and  eight  different  and  didinct  dli- 
tances  ol  time,  as  much  calcined  alum,  in  iubtile  pow- 
der, as  you  will  find  requifite  to  give  it  that  degree  of 
red  hue  you  defire  ; which  to  imitate  the  Calais  ruby  co- 
lor, mud  be  fuller  and  deeper  than  that  of  the  clear 
rubies,. 


loo  SECRETS  CONCERNING 

LV.  To  make  a bright  enamel,  efcarbouncle  colour* 

1.  Take  very  fine  gold,  one  part,  Purify  it  again 
and  open  it  in  the  following  manner.  DifTolve  it  in  good 
regal  water  ; diftill  it  from  the  gold  and  recohobate  it  fix 
different  times.  After  this,  take  yo-ur  gold  powder 
from  the  veiled,  put  it  in  a crucible,  hovered  and  luted 
as  ufual,;  and  place  it  in  a furnace  to  the  reverberating 
fire,  where  it  ilia  11  be  left  to  calcine  till  it  becomes  a ve- 
ry high  and  deep  red,  which  cannot  happen  till  after  fe- 
deral days  calcination. 

2.  Then,  by  projecting  this  part  of  well  opened  gold 
on  twenty  of  the  before-mentioned  cryflaline  matter, 
previouily  purged  according  to  dire&ion,  and  put  in 
a ffcate  of  good  fusion,  an  enamel  will  be  obtained,  of  the 
ns  oft  beautiful,  transparent,  efcarbouncle  colour. 

LVIt  To  give  rock  eryilal  the  Various  colors  of  topaz* 
rubies,  opal,  heliotiope,  and  others. 

It  is  no  left  true  than  furprizing,  that  all  thefe  differ- 
ent colors  are  the  produd  of  the  fame  materials,  and 
are  operated  in  the  fame  vefiel,  and  at  the  fame  time. 
But  as  the  adtion  of  thefe  metallic  minerals,  which  tinge 
cr  y fail  in  that  operation,  is  fironger,  in  proportion  to 
the  quantity  of  fimilar  fpirits  they  meet  with  in  afcend- 
ing  to  the  top  of  the  crucible,  fo  the  colors  acquire  alfo 
more  ftrength  and  vivacity. 

I.  To  make  this  operation,  take  two  ounces  of  or- 
pine, of  a gold  or  faffron-like  color;  and  as  much 
eryfialine  arfenic  ; one  of  crude  antimony,  and  as  much 
of  ammoniac  fait.  Pulverife  and  mix  all  well.  Now 
make  a bed  of  this  powder  in'  a large  crucible;  over  it 
lay  another  of  rock  cryfial  in  bits,  chufing  the  fmallefi: 
for  the  firft,  or  bottom  bed;  and  the  largeft  and  purefl 
for  the  higher  and  lail  beds.  Make  thus,  flrata  fuper 
ftrata,  of  your  powder  and  cryftals,.  till  you  have  em- 
ployed all  you  have  got  of  them,  and  take  care  to  end 
with  a bed  of  powder.  The  crucible  being  thus  filled 
up,  oover  it  with  another,  at  the  bottom  of  which,  now 


ARTS  and  trades. 


ioi 


become  the  upper  part,  a hole,  of  about  two  inches  in 
diameter,  being  made,  in  order  to  give  room  for  the 
exhalation  of  the  fumes.  Lute  the  joints,  and  when 
dry,  place  the  crucible  in  a furnace,  over  black  char- 
coals, and  range  more  of  them  all  round  it,  to  the 
half  way  of  the  upper  one.  Add  then  fome  kindled 
coals,  in  order  to  light  the  others  gradually.  Thefe 
coals  ought  to  be  large  and  long,  and  all  of  oak-wood  : 
Care  muft  betaken  to  light  them  very  regularly,  letting, 
them  go  out  naturally  of  themfelves,  and  guard  your- 
felf  moft  carefully  from  the  fumes.  As  foon  as  the  fire- 
begins  to  abate,  ltop  the  hole  of  the  upper  crucible,  to 
prevent  the  admittance  of  the  cold  air,  which  would 
break  your  cryftals  and  therefore  fpoil  them. 

When  the  crucibles  are  cold,  unlute  them,  take  your 
cryftals,  and  get  the  fineft  and  beft  coloured,  polilhed 
by  the  wheel.  You  will  find  thefe  ftones  to  be  very 
little,  if  at  all,  inferior  in  point  of  beauty  and  hardnefs, 
to  the  eaftern  ones. — This  Secret  has  gone  through  ma- 
ny experiments. 

We  might  add  here  a great  quantity  of  very  curious 
fecrets  of  the  like  nature,  concerning  both  artificial 
ftones,  and  enamels.  But  the  field  is  fo  cxtenfive,  we 
iliould  hardly  ever  have  done,  were  a particular  account 
given  of  all  that  is  curious  on  this  fubject. 

Therefore,  after  having  given  the  method  of  making- 
all  forts  of  colours,  which  counterfeit  the  natural  pre- 
cious ftones  we  think  the  public  will  have  no  objection 
to  be  appriied  of  the  manner  of  ftamping.  thefe  artificial 
ones  ; a fecret  by  which  the  fineft  and  molt  precious 
original  camieaus  and  intaglios  may  be  copied  in  a 
manner  not  in  the  leaft  inferior  to  the  original, and  which 
makes,  at  this  prefent  time,  the  amufing  occupation  of 
molt  of  the  ladies  and  gentlemen  at  court. 


1 2- 


102 


SECRETS  CONCERNING 


LV1I.  The  method  of  counter-drawing  on  artificial 
{tones,  the  original  camieaus,  intaglios,  and  other 
gems,  which  are  kept  and  preferved  in  the  feveral  mu- 
feums  of  Europe. 

Chufe  the  fineft  fort  of  tripoly  which  can  poffibly  be 
found.  Grind  it  on  marble,  into  an  impalpable  pow- 
der, and  as  fubtile  as  poffible,.  Add  a little  water  to  it, 
fo  as  to  make  a fort  of  pafte  with  it,  of  tKe  confidence 
of  colors  on  pallets  for  painting.  When  it  is  in  that 
ftate,  put  it  in  a little  fquare  tin  mould,  with  turned^up 
edges.  Prefs  well  your  pafte  down  in  it,  and  fmoothen 
the  fnrface.  As  foon  as  you  fee  it  begins  to  dry,  (lamp1 
on  it  the  feal  of  which  you  want  to  obtain  the  imprel- 
fion,  and  taking  it  off  fkilfully  from  the  tripoly  pafte,. 
let  this  dry  thoroughly.  When  you  find  it  is  perfectly 
hard,,  and  the  ftrokes  of  the  feal  are  folios,  put  on  the 
impreiiion  forne  powder  of  cryftal,  or  any  artificial  ftone 
you  plea fe,  whether  red,  green,  blue,  or  any  other  co- 
lor. Then,  with  a metal  pipe,  blow  on  that  powder 
the  flame  of  a candle,  or  a lamp,  till  the  cryftal  is  per- 
fectly melted.  When  done,  lay  fomething,  fitch  as  a. 
fmall  iron  pallet,,  of  nearly  the  fize  of  the  feal,  on  the 
melted  pafte,  and,  prefs  it  gently  to  make  it  take  the 
better  the  impreiiion,  and  all  the  turns  of  the  defign,. 
and  then  let  it  cool..  When  you  take  the  cryftal  up,  you 
will  find  it  to  be  a perfect  copy  of  the  original.  You 
may  then  fend  it  to  the  lapidary  to  be  cut,  and  let  for 
leal  or  ring*  as  you  like.  From  thefe  very  copies  you 
may  even  get  other  copies,  by  following  the  fame  pro- 
oefs  of  operation;,  but  it  muft  not  be  denied,  thefe  will 
not; fee  quite  fo  perfect  as  thole  obtained  from  the  origi- 
nals themfelve.s. 

Note.  When  you  have  made  on  the  tripoly  pafte  the 
impreflion  of  the  original  feal,  the  fafeft  and  fhorteftf 
way  would  be.  to  bake  it  in  a furnace,  under  a tin  arch* 
to  prevent  the  coals  from  touching  the  impreflion,.. which 
might  hurt  and  damage  the  relief.  _ Then  take  off  your 
little  tin  mould,  and  having  put  on  the  ftamp,  c.ryftal 
powder,  or  other  fufibie  matter,  you  may  place  it  again 


ARTS  AND  TRADES . 


103 

under  the  fame  arch,  in  the  furnace,  and  when  that  pow- 
der is  melted,  do  as  before  diredted. 

LVII.  Tojafper  glafs  globes. 

Wet  the  infide  of  a glafs  globe  with  common  water ; 
then  throw  in  fome  powder,  blue,  or  ultramarine,  or 
elle  fome  of  the  fineft  final t,  and  ftir  well  the  globe, 
that  thefe  powders  may  (tick  every  where.  Then  dilute 
fome  other  colors  with  nut  oil,  keeping  each  particu- 
lar color  by  itfelf.  With  the  downy  end  of  a quill,  or  a 
long-handled  brulli,  put  fome  of  thefe  colors,  one  after 
another,  in  the  globe,  touching  it  every  way  with  them. 
Put  fome  flour  after  that  in  the  globe,  and  lhake  it  fo  as 
to  make  it  go  all  over,  and  then  the  work  is  finilhed. 

LVIII.  To  give  globes  a filver  color. 

To  four  ounces  of  pewter,  in  fuflon,  add  two  of 
quickfllver.  Stir  all  well  with  a wooden  fpatula  ; and, 
when  the  whole  is  well  incorporated,  pour  fome  of  this 
compound  into  your  globes,  which  mud  previouflv  have 
been  warmed  before  the  fire.  Turn  them  in  all  manner 
of  directions,  that  the  compofition  may  fix  itfelf  better 
and  more  equally  in  all  their  capacity.  Chop  fome  tin— 
fel  very  fine,  and  throw  it  in  the  globes  when  the 
pewter  begins  to  cool,  thefe  little  laminas  will  flick 
themfelves.  to  it,  and  produce  the  fineft  effedt  imagina.- 
ble. 

LVIII.  A good  method  for  tinning  the  above  mention* 
^ ed  glafs  globes. 

Melt  together  one  ounce  of  tin-glafs,  and  half  that 
quantity  of  pewter  and  of  lead.  When  both  are  thus 
in  fufion,  throw  in  fome  mercury,  and  the  whole  into  a 
pan  full  of  water.  Pour  the  water  off  hv  inclination,. 
and  dry  this  matter  ; then  pals  it  through  a piece  of 
linen,  and  roll  it  in  a globe  which.is  very  dry  in  the  in- 
fide. 


104 


SECRETS  CONCERNING 


LIX.  To  make  the  fame  in  colors. 

You  may  make  tliefe  globes  of  what  color,  you  like? 
then  mix  fome  mercury  with  a great  quantity  of  dry 
common  ialt,  pafs  it  through  a piece  of  linen,  beat  it 
in  a little  chamber  lye  and  water,  which  will  granulate 
the  mercury.  If  you  put  this  mercury  in  your  globes, 
juft  after  you  have  colored  them,  (as  directed  in  Art. 
Ivii.)  that  mercury  will  fix  it-felf  into  them,  in  little 
grains  of  globules  all  round,  and  appear  like  diamonds 
inceffantly  fparkling. 

LX.  To  ftick  thefe  globes  upon  one  another. 

Pound  into  powders  half  an  ounce  of  dragon’s  blood, 
as  much  of  bol  armoniac,  and  a little  quick  lime ; which 
dilute  all  together  with  whites  of  eggs.  Then  cut  a 
fwi lie’s  bladder  into  fmall  bits  of  the  form  and  fize  of  a 
Hiilling;  put  fome  of  that  glue  on  both  fides  of  them, 
and  put  one  thus  glued  between  every  two  globes,,  fup- 
porting  them  with  your  hands  till  you  lee  the  glue  has 
got  hold  of  the  glafs.  In  about  one  hour’s  time,  they 
will  ftick  fo  very  hard,  that  there  will  be  no  danger  of 
their  parting  from  each  other.  Thefe  are  to  be  ful- 
pended  in  the  air,  or  laid  as  ornaments  on  wainfcotting, 
cornices,  &c. 

LXI.  To- make  transparent  frames. 

Boil,  for  a quarter  of  an  hour  only,  nut  oil,  fix 
ounces  ; white  wax,  four  ; romi,  as  much  ; and  Venice 
turpentine,  two.  When  lukewarm,  lay  it  on  with  a. 
loft  bruih. 

ILXXI.  Another- 

Soak,  for  twenty-four  hours,  a.  fine  white  parchment 
gdn,  in  whites  of  eggk  and  honey  well  beaten  together.. 
Waih  then  your  parchment,, pafte  it  on  the. frame,,  and 
when  dry,  lay  a coat  of  varnifh.  on  it.. 


ARTS  AND  TRADES . 


105 


LXIII.  Another  way,  which  will  make  the  frame  look 
as  made  of  glafs,  and  even  a great  deal  more  clear. 

Take  one  of  the  finefl  and  mod  perfect  fhects  of  vel- 
lum you  can  find.  Wafli  it,  pafte  it  on  the  frame,  and 
let  it  dry.  Then  boil,  in  a glafs  veffel,  over  a fandbath, 
equal  quantities  of  nut  or  lintleed  oil,  and  water,  with  a 
little  crown-glafs,  pounded  into  a very  fine  powder. 
With  this  you  may,  at  any  time,  give  a coat  to  your 
vellum,  and  lee  the  pleafing  effect  it  will  have. 

LXIV.  A white  paint  to  preferve  the  putty  which  is 
put  round  the  panes  of  glaffes  againfi:  the  injuries  of 
the  wreather. 

1.  Grind  white  lead  with  water.  Dry  it,  and  grind 
it  again  with  oil,  then  lay  a coat  of  it  over  your  putty. 
But  if  you  want  it  to  be  ftillmore  durable,  put  two  coats 
of  it,  after  having  added  a part  of  foetid  oil,  made  in  the 
following  manner. 

2.  Have  a leaden  plate  with  turned-up  edges  to  make 
a border.  Fill  it  with  nut  or  lintfeed  oil.  Cover  it 
with  a piece  of  glafs, .and  expofe  it  in  the  fun.  It  will 
foon  be  foetid. 

LXV.  To  clear  glafs. 

Rub  the  glafs  or  crvftal  with  a piece  of  lead  : that 
will  make  it  clear  and  bright. 

Note.  You  will  find  in  the  Art  of  glafs  manufactory, 
(which  is  one  of  thofe  among  that  precious  collection 
intituled,  A Defcription  of  Arts  and  Trades,  made  un- 
der the  infpection  and  care  of  the  Royal  Academy  of 
Sciences  at  Paris,  and  moftly  by  the  members  themfelves 
of  that  refpeCfable  body  of  literature)  a great  number  of 
fecrets  very  ufeful,  and  no  lefs  entertaining,  concerning 
glaffes,  enamels,  artificial  Hones,  and  other  curious  pro- 
ductions of  Art.  The  reafon  why  we  content  ourfelves 
with  mentioning  here  but  the  few  following,  is,  becaufe 
they  have  appeared  to  us  not  the  inoft  unworthy  the  at« 


io6 


SECRETS  CONCERttrXS 


tention  of  the  curious,  as  their  importance  is  vadly  in- 
hanced  by  the  utility,  profit,  and  other  forts  of  advan- 
tages, which  may  be  drawn  from  their  perufal.  The 
next,  amongft  others,  is  one  which  lias  an  undoubted 
right  to  be  fecured  from  oblivion. 

LXVI.  How  to  didinguifh  a true  from  a falfe  Hone. 

Warm  an  iron  plate  ; rub  fome  oil  over  it  ; fpread 
glafs  dud;  on  the  middle,  and  cover  that  glafs  with  kind- 
led coals.  Hold  the  done  you  want  to  try  over  thefe 
coals,  without,  however,  letting  it  touch  them.  If  the 
done  does  not  lofe  its  luftre,  and  look  dull,  it  is  a true 
done. 

LXVII.  Another  to  the  fame  purpose. 

Heat  the  done,  by  rubbing  it  with  a piece  of  cloth* 
Then,  when  hot,  rub  it  with  a piece  of  lead.  If  there 
remain  any  mark  of  it  on  the  done,  it  is  a falfe  done. 

LXVIII.  To  make  pearls,  and  fwell  them  to  what 
bze  you  pleafe. 

I.  Take  any  quantity  of  feed  of  pearls.  Let  them 
be  very  white  and  not  perforated.  Waill  them  well  in 
warm  water,  and  let  dry.  Pound  them  in  a new  mar- 
ble mortar,  very  clean  and  polillied.  Grind  them  next 
on  a marble  done,  into  a very  fine,  impalpable,  and  fub- 
tile  powder.  Put  this  powder  in  a glafs  mortar, 
and  dilute  it  in  a good  quantity  of  mercurial  water. 
Pour  this  water  into  another  glafs  vedel.  Add  fome. 
more  mercurial  water  to  that  which  remained  in  the 
mortar,  mix  well,  and  pour  this  water  off  again.  Con- 
tinue fo  doing  till  there  ilia  11  not  remain  any  of  the 
pearl  powder  at  all,  and  that  both  the  pearls  and  the 
water  ihall  have  reciprocally  impregnated  the  fubdance 
one  of  another. 

2?  Things  being  fo  far  conduced,  lay  the  lid  on  the 
glafs  vtffel;  in  which  the  liquor  is  contained  and  fet  it 


ARTS  AND  TRADES , 


107 

ip  the  fun  for  the  fpace  of  twenty  days.  At  the  end  of 
which  term,  you  may  take  notice  of  another  liquor,  like 
71  greafy  oil,  fwimming  on  the  top  of  the  former.  Skim 
it  carefully  with  a fiver  or  glafs  fpoon,  and  keep  it  fe- 
parately  in  a phial,  to  ufe  it  in  proper  time,  as  fhall  be 
di  reded. 

3.  This  being  done,  take  the  veffel  in  which  the  for- 
mer liquor,  you  have  juft  fkimmed,  is,  and  place  it  in 
balneo  marise  over  a gentle  lire.  When  the  water  of 
the  balneum  marks  boils,  you  will  perceive  another 
feum  rifing  on  the  top  of  your  liquor.  Skim  it  again, 
and  put  it  carefully  in  another  diftinct  phial,  to  be  ufed 
alfo  when  it  is  proper. 

4.  What  remains  at  the  bottom  of  the  veffel,  after 
this  fecond  feum  is  off,  is  what  we  all  know,  under  the 
denomination  of  Milk  of  Pearls  j a drug  much  ufed 
among  ladies  who  paint. — -So  far  your  materials  are  all 
prepared  ; the  quefbion  is  now  to  employ  them  proper- 
ly ; and  that  you  fhall  find  in  the  following  article. 

5.  Take  whatever  kind  of  peark  you  pleafe,  or  rather 
happen  to  meet  with  ; for,  how  brown,  black,  or  imper- 
fe<ft  and  ugly,  in  every  refpeift,  they  may  be,  does  not 
"fignify  in  the  leaf!:,  provided  only  they  be  round,  if  you 
want  them  round,  or  oval,  if  you  want  them  of  this 
laft  lhape.  Thread  them  with  a fine  filver  wire,  or 
fwine’s  hair  ; then  put  them  a-foaking  for  the  fpace  of 
twelve  hours',  in  what  we  called  juft  now  the  milk  of 
pearls.  There,  they  will  fuck  that  liquor,  fwell,  and 
{’often  themfelves.  At  the  end  of  the  prefcribed  term  of 
twelve  hours,  take  them  out  from  that  milk  by  their 
wire,  and  fufpend  them  in  fo  large  a glafs  veffel  as  to 
have  none  of  them  touch  any  part  of  it.  Cover  the 
veffel  with  its  lid,  and  fet  it  in  the  fun  for  twelve  other 
hours  ; where,  and  during  which  time,  they  will  harden. 

When  they  fhall  have  been  there  twelve  hours  j 

put  them  again  a-foaking,  f or  twelve  hours,  in  the  fame 
milk  as  before,  to  fwell  again  j then  fufpend  them  again 
in  the  fun  for  the  fame  fpace  of  time,  and  repeat  this 
•operation,  till  the  pearls  have  acquired  the  fxze  you 
want  them  to  have.  For  they  will  always  feed  and 


SECRETS  CONCERNING 


iq  8 

fwell  themfelves  with  that  cream,  whenever  you  put 
them  into  it. — When,  therefore,  they  have  foaked  in  it 
for  the  laft  time,  and  been  dried  afterwards  for  twelve 
hours  in  the  fun,  then  is  the  time  of  putting  them  a-foak- 
ing  for  another  twelve  hours  in  the  fecond  fluff  which 
you  Ikimmed  from  the  milk  of  pearls,  while  it  was  in 
the  balneo  marise.  Then  fet  them  again  in  the  fun  for 
twelve  hours.— This  term  being  alfo  over,  put  them 
a-foaking  in  the  firft  fort  of  greafy  oil,  which  you  fkim- 
med  for  the  firft  time  from  the  liquor,  after  the  twenty 
hours  of  its  having  been  expofed  in  the  fun.  And  when 
they  fhall  have  remained  there  for  twelve  hours,  and 
been  again  expofed  after  that,  for  twelve  more  out  of 
it,  in  the  fun,  as  ufual,  the  whole  operation  is  then  en- 
tirely at  an  end.  You  have  then  got  very  fine,  and 
exceedingly  good  pearls  ; well  iliaped,  either  in  the 
round  or  oval  form  ; not  fophiftic,  but  true  and  natu- 
ral ; and  you  may  have  your  own  price  for  them. 

6.  Of  the  mercurial  water  mentioned,  and  which  is 
the  chief  thing,  indeed,  in  this  ope.  ation,  we  mull  fafe- 
ly  aver,  that  it  is  a ferret  known  by  very  few,  and  to 
thofe  only  who  are  well  verfed  in  the  great  Art  of 
Chymiftry,  and  perfedly  converiant  with  the  bed:  au- 
thors on  that  fubjed.  This  fecret  is  fo  important,  and 
of  fuch  moment,  that  we  do  not  think  it  proper,  nay 
we  mult  even  fay  prudent,  to  make  it  fo  common  as  this 
volume  would  unavoidably  do  by  its  publication.  The 
manipulation  formerly  defcribed  will  undoubtedly  af- 
ford no  little  plea  Cure  and  fatisfaclion  to  thofe  who  are 
acquainted  with  the  procefs  of  making  mercurial  wa- 
ter, and  who  do  not  know,  perhaps,,  the  precious  qua- 
lity it  is  inverted  with,  of  componng  or  f welling 
pearls. 

LXIX.  To  dye  cryftal  ruby  hue,  with  lake. 

• i.  Take  crimfon  or  the  redded:  fort  of  lake  you  can 
find,  half  a drachm.  Put  it  in  a fquare  glafs  phial,  and 
boil  it  in  a balneo  marise  for  two  hours.  The  lake, 
thus  dtuated  In  the  glafs  for  two  hours,  not  being 


ARTS  AND  TRADES. 


iop 


touched  by  the  water  at  all,  but  only' penetrated  by  the 
heat  it  receives  from  it,  fhrinks  at  laft  and  becomes 
fryable.  Take  it  out  of  the  phial,  grind  it  on  marble 
into  a fnbtile  powder,  then  add  three  or  four  drops  of 
Venice  turpentine.  Put  it  again  in  the  fame  phial  as 
before,  and  boil  it  one  hour  in  the  fame  manner,  a\nd 
your  color  is  done. 

2.  To  make  ufe  of  it,  you  muft  hold,  with  final  1 pin- 
cers, your  cryftal  over  a chafing-difh  filled  with  live 
coals.  Then,"  with  the  point  of  a wooden  ikewer,  you 
take  the  color,  and  lay  it  on  the  cryftal,  which  being 
hot,  takes  it  in  immediately.  Let  it  cool,  and  fet  it, 
and  it  will  look  of  a very  fine  red  hue. 

LXX.  To  make  a fapphire. 

1.  Make  fome  zaffar  red  hot  in  a final!  crucible. 
Keep  it  there  in  that  fituation  a pretty  good  while, 
then  throw  it  in  the  ftrongeft  vinegar  you  can  find,  or 
in  lieu  of  it,  in  chamber  lye.  Let  it  there  lie  in  the 
coldeil  part  of  your  houfe  for  one  night.  Then  wipe 
it  well,  make  it  into  a very  fine  powder,  by  pounding 
it  in  a marble  mortar,  and  keep  it  in  a phial  clofely 
flopped. 

2.  Now  to  ten  or  twelve  pounds  weight  of  cryftal, 
or  tranfparent  pebbles  calcined,  and  mixed  with  fait  of 
tartar,  in  the  proportion  of  three  parts  of  the  firft  to 
two  of  the  laft,  put  as  much  as  will  lie  on  a {hilling 
piece,  of  the  above  prepared  zaffar.  Mix  well  all  this 
with  a filver  fpoon,  then  fill  with  it  a pipkin,  which 
put  to  the  melting-glafs  fire.  Half  an  hour  after  it 
has  been  in,  fill  it  up  again  with  the  fame  powder,  and 
another  half  hour  after  the  fame,  till  it  keeps  full. 
Then  cover  the  pipkin  well,  and  fet  it  in  the  furnace 
the  fpace  of  four  months,  at  leaft  \ for  the  longer  it  is 
kept  there,  the  finer  and  harder  the  compofition  will  be. 
- — Four  or  five  days,  however,  after  it  {hall  have  been 
in  the  furnace,  it  will  not  be  improper  to  take  out  in  a 
fpoon  fome  of  the  matter,  and  fee  whether  the  color  be 

K 


1 1'O 


SECRETS  CONCE  RNING 


:to  your  liking  ; and  if  you  find  it  too  pale,  add  a little 
more- zafFar  to  it  $ if  too  dark,  fome  cryflal. 

LXXI.  Another  compofition  for  the  fapphire. 

Take  one  ounce  of  calcined  cryflal  ; two  drachms  of 
minium  ; of  lead  and  fait  of  tartar,  about  the  weight  of 
half-a-crown  each  : and  three  grains  of  zafFar.  Put  all 
into  a fubtile  powder,  and  melt  it  in  a crucible.  If  in 
this  proportion  you  find  it  of  too  dark  a hue,  add  as 
much  cryflal  more  as  will  bring  it  to  the  degree  you 
like  to  have  it. 

LXX-LL  To  make  an  amethyfl. 

To  ten  pounds  of  cryflal,  or  tranfparent  pebbles  cal- 
cined and  prepared  as  before  dire&ed,  (p.  85.  Art.  xxiii.) 
Add  feven  ounces  of  fufible  magnefia,  with  one  of  load- 
llone,  and  a little  zafFar.  Mix  all  well,  and  put  it  in 
the  furnace  for  one  month. 

But,  if  you  add  to  the  green  compofition  a little  cal- 
xined  filver,  you  will  fee  fomething  beautiful  and  very 
durprifing  indeed. 


CHAP. 


VI. 


Secrets  concerning  Colors  and  Painting. 

§ 1.  To  paint  in  varniili  on  wood.  (Ufeful  to  Carriage 
Painters.) 

I.  The  preparation  of  the  wood,  previous  to  the  laying 
of  colors,  and  the  general  procefs  obferved  in  laying 
them  on  it. 


i.  TTOU  mu  ft  firfl  lay  on  the  wood  two.)  coats  of 
I Troyes-white,  diluted  with  fize- water..  Next 
lay  over  thele  a third  coat  of  cerufe.  Then  having 
mixed  the  color  you  want  with  turpentine.oil,  add  the 
varnifli  to  it,  and  lay  it  on  the  wood,  previoufly  prepar- 
ed as  follows. 

2,.  Poliili  the  wood,  firft  with  fhavegrafs  or  horfetail, 
and  then  with  pounce-ftone.  Lay  afterwards  fix  or  fe- 
ven  coats  of  color  mixed  with  varniili,  allowing  after 
each  coat  a fufficient  time  to  dry,  before  laying  on  the 
next  ; then  polifli  over  the  laft  coat  with  pounce-ftone 
grinded  on  marble  into  a fubtiie-powder.  When  this 
is  done,  lay  two  or  three  coats  of  pure  white  varnifli. 
As  foon  as  this  is  dry,  rub  it  over  with  a foft  rag  dipped 
into  fine  olive  oil,  then  rub  it  with  tripoly  reduced  into 
fubtile  powder  ; and  having  wiped  it  with  a clean  piece 
of  linen,  pafs  a piece  of  wafh-leather  all  over  it. 

II,  To  make  a black. 

i.  The  black  is  made  with  lamp  or  ivory  black. 


112 


SECRETS  CONCERNING 


grinded  on  marble  fione,  with  vinegar  and  water,  till 
it'  is  reduced  into  the  moft  impalpable  powder.  To  keep 
it,  put  it  in  a bladder. 

2.  There  is  a fort  of  black  which,  from  its  hue,  may 
be  termed  a velvet  black.  This  is  made  of  Jheep’s  trot- 
ters’bones,  burnt  and  reduced  by  grinding,  like  the 
other  black,  into  an  impalpable  powder.  You  keep  it 
the  fame  as  the  other. 

III.  To  make  a blue. 

Burnt  turnfol  mixed  with  quick  lime  and  water,  then 
fixed  with  leather  fixe  ; makes  the  blue. 

IV.  To  make  the  Gridelin. 

Grind  cochineal  with  white  lead  and  a little  Venetian 
lake.  According  as  you  put  more  or  lefs  of  this  laft  in- 
gredient, you  make  it  darker  or  clearer. 

§ II.  To  paint  on  paper. 

V.  For  the  red. 

To  make  a red  ; take  hat,  or  Venetian  lake  and  Bra- 
id wood, and  boil  all  together,  with  an  addition  of  black 
lead. 

VI.  To  make  a fine  yellow. 

To  make  a yellow,  you  muft  boil  fome  kermes  in  st 
water  impregnated  with  orpine. 

VII.  To  make  a green. 

The  green  is  made  of  mixture  of  verdigrife,  fapgreen, 
Hungarian  green,  and  terverte.  The  whole  grinded  on 
marble  with  a pretty  ftrong  leather  fize. 

VIII.  To  transfer  a print  on  vellum,  and  then  paint  it. 

Chufe  your  print,  and  fit  a lheet  of  tranfparent,  of 


ARTS  AND  TRADES . 


*13 

varniflied  paper  to  it,  for  width  and  breadth.  Lay  it 
on  the  print,  and  fix  it  by  the  four  corners,  and  the  mid- 
dle part  of  the  four  edges,  on  that  print,  by  means  of  a 
little  white  wax,  the  bulk  of  a pin’s  head.  Then,  with 
a very  fine  lead  pencil,  (ketch  out  on  the  varniflied  pa- 
per, all  the  outlines  and  turns  of  the  print  which  you 
plainly  fee  through.  When  done,  rub  the  back  of  this 
varnilhed  paper  all  over  with  red  chalk,  and  carrying 
it  on  the  vellum,  fix  it  on  it,  as  you  did  on  the  print. 
Then  with  a wooden,  or  ivory  blunt  point,  if  you  pafs 
over  all  the  ftrokes  which  are  delineated  on  the  varnilhed 
paper,  the  red  chalk  of  the  back  will  fet  off  in  all  thofe 
parts,  and  lie  on  the  vellum,  whereon  you  will  find  the 
print  perfedly  fketched,  and  fit  to  receive  what  colors 
you  like. 

§ III.  Compofition  for  Limners. 

IX.  How  to  prepare  moll  colors  for  limning. 

Mold  colors  are  prepared,  or  grinded,  with  gumara- 
bic.  Ochre  makes  the  yellow  ; courant  mourant,  the 
white  ; verdigrife,  the  green  ; eerufe,  the  grey  ; lamp- 
black, the  black  ; cinnabar,  the  red  ; and  gold  in  fiiell, 
the  gold. 

X.  To  make  what  is  called  lamp-black. 

Put  a large  wick  of  cotton  in  a lamp  filled  with  nut- 
oil,  and  light  it.  Prop  over  the  flame  an  earthen  diili, 
and  now  and  then  vifit  this  difli,  and  gather  all  the 
black  which  fixed  itfelf  to  it, 

XL  Another  way  of  making  black.. 

Burn  fome  nut  (hells  in  an  iron  pan,  and  throw  them, 
in  another  full  of  water.  Then  grind  them  on  marble- 
with,  either  oil  or  varni'ih. 


SECRETS  CONCERNING 


i 14 

XII.  To  make  a blue. 

Whitening  grinded  with  verdigrife  will  make  a very 
line  blue. 

XIII.  To  make  a turquin  blue. 

German  turnfoi  infufed  for  one  night  in  chamber  lye? 
then  grinded  with  a difcretionable  quantity  of  quick 
lime,  in  proportion  as  you  want  to*  have  it  paler  or 
darker. 

XIV.  A fine  green  for  limning. 

Grind  fome  verdigrife  with  vinegar,  and  a very  fmall 
quantity  of  tartar.  Then  add  a little  quick  lime,  and 
fap-green,  which  you  grind  alfo  well  with  the  reft,  and 
put  in  ihells  for  keeping.  If  it  becomes  too  hard.,  di- 
lute it  with  a drop  of  vinegar. 

XV.  Another  for  the  fame  purpofe. 

Grind  on  a marble  ftone,  verdigrife,  and  a third  of 
tartar,  with  white-wine  vinegar. 

XVI.  To  make  what  is  called  the  Sap-green,  or  black- 
berry green. 

Exprefs  the  blackberry  juice,  when  full  ripe.  Add 
fome  alum  to  it,  put  all  in  a bladder,  and  hang  it  in  the 
chimney  to  dry. 

XVII.  To  make  lake.' 

Take  three  parts  of  an  ounce  of  Brafil  wrood  ; a pint 
of  clear  water  ; one  drachm  and  a half  of  roch-alum  : 
one  dozen  and  a half  of  grains  of  fait  of  tartar  5 the 
bulk  of  two  filberts  of  mineral  cryftal  5 three  quarters 
cTa  pound  of  the  whiteft  found,  or  cuttle-filh  bones, 
rafped.  Put  all  together  in  a faucepan  to  boil,  till  re- 


ARTS  AND  TRADES . 


US 

ckiced  to  one  third.  Strain  it  three  times  through  a 
coarfe  cloth.  To  make  a finer  fort,  {train  it  four  times. 
Then  fet  it  in  the  fun  under  a cover  to  dry.  That 
which  dries  the  foonefi:  is  the  fineft, 

XVIII.  To  make  a liquid  lake. 

Pound  fome  cochineal  and  alum  together  ; then  boil 
them  with  a certain  quantity  of  lemon-peels  cut  very 
{mail.  And  when  it  is  come  to  the  right  color  you 
want,  pals  it  through  a cloth. 

XIX.  Another  way« 

On  a quantity  of  alum  and  cochineal  pounded  and 
boiled  together,  pour,  drop  by  drop,  oil  of  tartar,  till 
it  comes  to  a fine  color. 

XX.  For  the  vermilion. 

Vermilion  becomes  very  fine  in  aquavits,  or  in  child’s 
urine.  But  it  will  be  {till  finer,  if  you  put  it  in  aqua- 
vits with  a little  falfron.  It  is  ufed  with  whipped 
whites  of  eggs. 

XXI.  For  the  making  of  carmine. 

i.  Boil  two  quarts  of  fpring  water  in  a varnifhed 
pipkin,  and  when  it  boils,  throw  in  feven  pugils  of  pul- 
verifed  chouarn.  After  this  has  thrown  two  or  three 
bubbles,  take  it  off  from  the  fire,  and  decant  it  in  ano- 
ther clean  pipkin.  Then  put  in  this  water  five  ounces 
of  cochineal  in  powder,  and  boil  it  for  a quarter  of  an 
hour.  Add  three  pugils  of  au tour,  in  fine  powder,  and 
make  it  throw  four  bubbles.  Then  add  three  pugils  of 
of  Roman  alum  in  powder,  and  take  it  out  directly  from 
the  fire,  which  mult  be  made  of  live  coals. 

1.  Strain  all  this  through  a linen  cloth,  and  divide 
this  liquor  into  feveral  delft  vefiels,  and  fo  let  it  remain 
for  three  weeks.  At  the  end  of  that  term  pour  off  the 


t ID 


SECRETS  CONCERNING 


water  by  inclination.  You  will  find  under  a kind  of  moul- 
dinefs,  which  you  mult  carefully  pick  off,  and  then  ga- 
ther the  carmine. 

Note.  Every  five  ounces  of  cochineal  give  one  of  car- 
mine. It  is  to  be  grinded  on  marble. — A general  opi- 
nion prevails,  that  this  operation  is  belt  done  in  the  cref- 
cent  of  the  moon.  How  far  it  is  needful  to  obferve  this 
precept  is  left  to  the  wife  to  determine. 

XXII.  Of  the  choice  of  colors  fit  for  expreffing  the  va- 
rious complexions. 

1.  For  women  and  children;  mix  a little  white  and  a 
little  turnfol. 

2.  For  men;  a mixture  of  white  and  vermilion  is 
proper. 

3.  For  old  folks;  you  may  ufe  fome  white  and  ochre. 

4.  For  horfes  ; you  mult  chufe  biftre,  ochre,  and 
white — The  dark  brown  horfes  require  a little  addi- 
tion of  black — The  grey  want  nothing  but  biftre  and 
white. 

§ IV.  To  make  tranfparent  colors. 

XXIII.  For  the  green. 

Put  in  very  ftrong  vinegar,  verdigrife,  rue-juice,  and 
gum-arabic.  Set  this  in  the  fun  for  a fortnight,  or,  if 
you  have  no  fun,  boil  it  on  the  fire.  Strain  itr  bottle 
and  flop  it.— Shake  it  well  before  ufing. 

XXIV.  For  the  red. 

Make  a lye  with  fait  of  tartar.  In  it,  put  to  infufe  for 
one  night,  fome  India  wood,  with  a little  alum.  Boil 
all,  and  reduce  to  one  third.  Run  it  through  a linen 
cloth,  and  mix  fome  gum-arabic  with  it — With  more  or. 
lefs  ailum,  you  make  it  of  a higher  or  paler  hue*.. 


ARTS  AND  TRADES . 


1 17 

XXV.  For  the  yellow. 

Bruife  Avignon  feed,  which  we,  in  this  country,  call 
French  Berries,  and  put  it  in  a lye  of  fait  of  tartar 
to  boil  on  the  fire,  to  the  reduction  of  two  thirds.  Rim 
it,  and  boil  it  one  bubble  more.  Then  bottle  and  cork 
it, — -It  niufr  be  fiiaken  before  ufing. — A final  1 additional' 
falfrbn  renders  it  more  lively. 

XXVI.  For  the  blue. 

Soak  in  chamber-lye,  for- one  night,  a certain  quan- 
tity of  German  Palma  Chrifti.  Take  it  out  and  grind 
it  with  a little  quick  lime. — -More  or  lefslime  quick  will 
raife  or  lower  it  in  hue.  And  nothing  more  is  required  to 
dilute  it  than  chamber -lye  and  gum-arabic. 

XXVII.  Another  blue,  very  like  ultramarine. 

Grind  fome  indigo  on  porphyry  with  turpentine  oil. 
Put  it  afterwards  in  a glazed  pipkin,  and  lute  it  well. 
Let  it  thus  lie  for  the  fpace  of  fix  weeks.  The  longer  you 
leave  it  there,  the  more  blue  it  will  be. 

XXVIII.  A pale  red  to  paint  on  enamel. 

1.  Take  the  filings  of  a piece  of  good  iron.  Put  them 
in  a matrafs  with  aquafortis,  and  fet-  it  on  a flow  fire. 
Let  it  boil  gently  till  the  filings  are  all  diflolved. 

2.  When  this  is  done,  pour  a little  warm  water  into 
the  matrafs,  and  let  it  remain  a few  hours  on  the  fire, 
then  pour  all  into  another  veflel.  When  the  liquor  fhall 
be  quite  clear,  decant  it  out  gently,  and  leave  the  pow- 
der, which  is  at  the  bottom,  to  dry. 

3.  Put  this  dried  powder  in  a new  crucible  well  co- 
vered and  luted,  and  then  neal  it  gently  on  a very  re- 
gular fire  ; and,  a little  while  after,  take  it  out  and  let 
it  cool. 

4.  Now  one  drachm  of  that  powder,  and  three  of 
yellow  Dutch  beads  wreli  grinded  with  maftich-oil,  will 


n8  SECRETS  CONCERNING 

give  full  fatisfacfion. — This  is  far  from  being  a contemp- 
tible fecret. 

XXIX.  Procefs  of  making  the  purple,  for  painting  on 
enamel  j a molt  admirable  fecret. 

1.  Take  one  drachm  of  very  fine  gold,  forged  weak. 
Cut  it  in  fmal]  bits,  and  neal  it.  Put  that  gold  into  a 
matrafs  with  one  ounce  of  ammoniac  fait,  and  two  of 
good  aquafortis, and  fet  it  on  a gentle  fire  to  run  all  into 
liquor. 

2.  Have  two  ounces  of  clear  water,  nearly  boiling, 
and  throw  it  in  the  matrafs.  This  done,  pour  the  whole 
in  a glafs  phial  of  more  than  a quart  hze,  to  which  you 
will  add  one  ounce  and  a half  of  oil  of  tartar  drop  by 
drop.  It  will  occahon  an  ebullition,  which  being  ceaf- 
ed,  you  fill  the  bottle  with  water,  and  let  it  reft  till 
the  gold  falls  to  the  bottom. 

3. ' When  the  water  is  quite  clear,  decant  it  out 
gently,  for  fear  of  difturbing  the  gold  and  lofmg  it. 
Then  fill  the  bottle  with  new  water,  and  do  the  fame, 
repeating  this  operation  till  the  water  is  as  clear  when 
you  decant  it  out,  as  when  you  put  it  in,  and  has  no 
more  fmell. 

4.  Take  your  gold  out  of  the  bottle,  and  put  it  on  a 
fine  brown  paper,  folded  in  four  or  five  doubles,  and 
turned  up  by  the  edges,  in  form  of  a little  cafe  or 
mould.  There  let  it  dry  ; and,  when  dry,  keep  it  for 
ufe. 

5.  Grind,  next,  fojne  white  froft-glafs  ; mix  it  with 
water,  put  it  in  a bottle,  and  fhake  it,  then  let  it  fettle. 
When  this  powder  is  fallen  to  the  bottom,  decant  off 
the  water,  and  let  the  powder  dry  in  the  fame  veffel  in 
which  it  is. 

6.  Now  the  proportion  to  make  the  purple  color  : 
Take  three  grains  onhT  of  your  aforefaid  gold  dull  to 
thirty  of  the  white  froft-glafs,  thus  prepared.  Mix  both 
thefe  powders  in  a^calcedony-mortar  with  a good  deal 
of  clear  water.  After  the  powder  has  fettled  to  the  hot*1 


ARTS  and  trades . 


11 9 

tom  of  the  mortar,  decant  out  the  water,  and  let  the 
powder  dry  in  the  mortar  itfelf. 

7.  This  done,  take  the  powder  out  of  the  mortar  ; 
and,  putting  it  on  a white  bit  of  paper  dry  it  by  a how 
fire,  till  you  fee  it  has  acquired  a fine  purple  blue. 

8.  Grind,  now,  this  powder  with  a little  oil  of 
fpike,  and  put  it  in  little  cafes  made  with  cards,  of 
which  the  edges  are  turned  up.  When  the  card  has 
foaked  the  oil,  the  whole  operation  is  accomplifhed. — 
It  is  to  be  preferved  by  putting  it  in  fmall  boxes,  and 
put  them  in  a dry  place. 

XXX.  How  to  make  a fine  flefh  colour. 

9.  The  mere  addition  of  a little  black  to  the  above 
compofition  will  make  the  fine  ft  colour  for  complexions, 
or  fldh-colours,  and  may  juftly  be  deemed  a ninth  ar- 
ticle in  the  procefs  which  is  to  be  obferved  in  its  fabrica- 
tion. 

XXXI.  A good  way  to  make  carmine. 

Make  a little  bag,  tied  very  clofe,  of  fine  Venetian 
lake.  Put  it  in  a little  varnifhed  pipkin,  with  rain-wa- 
ter and  cream  of  tartar,  and  boil  it  to  a fyrup.  Thus 
you  will  have  a fine  carmine  colour. 

XXXII.  Another  way. 

Grind  dry,  on  porphyry,  fome  ©ochinella  urfuta,  fu- 
garcandy,  roch-allum,  and  gum-arabic,  all  nearly  in 
«qual  quantities,  except  the  gum,  of  which  you  put  a 
•little  lefs.  Put  thefe  powders  into  a glafs  phial,  and 
pour  over  a fufficient  quantity  of  brandy  to  cover  them, 
and  fqueeze  over  the  juice  of  a lemon.  Stop  well  the 
bottle,  and  let  it  in  the  fun  for  fix  weeks.;  Run  the 
colour  into  fliells,  taking  care  that  none  of  the  ground 
iliould  run  out  with  it. 


12,0 


SECRETS  CONCERNING 


XXXIII.  The  whole  procefs  of  making  ultramarine, 
three  times  experienced  by  the  author. 

1.  Make  fome  of  the  browneft  lapis  red-hot  in  a cru- 

cible, then  throw  it  into'  vinegar.  Repeat  this  three 
times.  When  calcined,  pound  it  in  a mortar,  and  lift 
it.  Then  grind  it  on  porphyry,  with  a mixture  of  lint- 
feed  oil  and  fpirit  of  wine,  in  equal  quanto. h and  pre- 

vioufly  digefted  together  in  a inatrafs,  and  often  fhaken. 
to  prepare  them  for  this  ufe.  When  , ou  ihali  have 
fubtilifed  your  lapis  powder,  then  incorporate  it  with 
the  following  cement. 

2.  Liutfeed  oil,  two  ounces. ; Venice  turpentine, 
three;  maftich,  half  a one  ; afiafsetida,  two  ; black  ro- 
fin,  as  much;  wax,  half  an  ounce;  yellow  rofm, 
three.  Boil  all  in  a glazed  pipkin,  for  a quarter  of 
an  hour  ; then  run  it  through  a cloth  into  clear  water. 
Take  it  out  of  that  water  ; and,  taking  of  this,  and  of 
the  grinded  lapis,  equal  quantities,  incorporate  them  in 
a glazed  pan,  and  pour  fome  clean  a»d  clear  warm  wa- 
ter over,  and  let  it  reft  for  a quarter,  of  an  hour.  Stir 
this  water  with  a wooden  fpatula;  and,  in  lefs  than  ano- 
ther quarter  of  an  hour  you  will  fee  the  water  all  azured. 
Decant,  gently,  that  water  into  another  glazed  pan. 
Pour  new  warm  water  on  the  grounds,  and  proceed  as 
before,  continuing  to  ftir  and  beat  it  well  ; then  decant 
again  this  new  azured  water  with  the  former.  Repeat 
doing  fo,  till  the  water  is  no  more  tainted  with  any  azu- 
rine  particles. —When  done,  fet  your  azured  waters  in 
evaporation,  and  there  will  remain  at  the  bottom  a very 
fine  Azure  of  Ultramarine,  viz.  four  ounces  of  it  for 
every  one  pound  of  compofition.  Of  the  remainder,  you 
may  make  what  is  called  cender-biue. 

XXXIV.  Another  very  fine  and  well-experienced  ultra- 
marine. 

Take  the  fineft  lapis-lazuli  you  can  find.  Break  it  in 
little  bits,  and  make  it  red  hot  in  a crucible,  between 
blafting  coals.  When  red  hot,  throw  it  in  white-wine 


ARTS  AND  TRADES. 


izt 


vinegar  ; then  dry  it,  and!  pound  it  in  a marble  mortar 
'with  a wooden  peftle.  Should  it  not  pound  eaftly,  cal- 
cine it  again  as  before,  and  throw  it  again  in  vinegar, 
&c.  then  try  it  again  iii  the  mortar,  and  if  it  does  not 
pound  yet,  repeat  again  the  fame  prccef',  till  it  does  at 
laft  eafily  fnbmit  to  be  pulverifed.  After  it  has  been  put 
into  a fine  powder,  grind  it  on  a porphyry  ftone,  with 
good,  aqnavitss  till  it  is  impalpable.  Then  gather  it  up 
in  little  cakes,  which  you-fet  a drying  on  paper  on  hates* 
When  dry,  if  you  pulverife  it,  you  have  a fine  ultrama- 
rine of  it. 

XXXV.  • A very  goocl  and  experienced  paftil  to  make 
ultramarine  of. — The  dofes  as  for  one  pound. 

Take  nut  or  lintfeed  oil,  three  ounces  ; new  wax,  and 
fine  rofin,  three  ounces  of  each  ; rofm,  one  ; Burgun- 
dy pitch,  four  ; oliban,  otherwife  male  frankincenfe, 
two  drachms;  dragon’s  blood,  one.  Melt  all  thefe 
ingredients,  one  after  another,  in  the  fame  order  as 
they  are  here  prefcribed.  That  is  to  fay,  put  in  a vS*r- 
nifhed  pipkin,  the  oil  fir  ft  ; and  when  a little  warm, 
putin  the  rofin  by  little  bits.  This  being  diffclved, 
put  in  the  chalk  pulverifed,  pouring  it  gently,  and  by 
little  at  a time,  left  it  lhould  blaze.  As  foon  as  the  rofin 
is  melted,  pour  the  rofin  in  powder,  and  by  degrees 
likewife.  Next  add  the  Burgundy  pitch,  broken  in 
fmall  bits,  for  it  does  not  admit  of  pulverifation  ; you 
muft,  notwithftanding,  put  it  in  but  by  little  at  a time; 
and,  when  all  introduced  and  well  diffolved,  you  add 
gradually  the  dofe  of  dragon’s  blood  powder,  and  let  it 
■diftolve  like  the  other  drugs. — Stir  this  ccmpobtion  with 
a ftick  by  means  of  which  you  are  to  judge  whether  or 
not  your  paftil  is  done.  To  know  it,  let  a drop  fall 
from  the  ftick  into  a pan  of  water  ; then,  working  it 
between  your  fingers,  you  fee  whether  or  not  it  ftick  to 
them.  If  it  flick,  the  paftil  is  not  done,  and  you  muft 
let  it  remain  longer  on  the  fire  then  repeat  the  tri- 
al again,  till  it  does  not  ftick  to  your  fingers,  as  a 
proof  of  its  being  arrived  at  its  degree  of  pcrfe&ion. 
L 


‘122 


SECRETS  CONCERNING 


•- — Throw  in  a glazed  pipkin  filled  with  cold  water  ; 
and  when  it  becomes  a little  cold,  make  it  into  a ball 
with  your  hands,  which  you  fhall  have  previonfly 
greafed  with  lintfeed  oil.  Then  you  may  keep  it  as  long 
as  you  pleafe  for  uie.  Stay,  however,  three  or  four 
days  before  ufing  it  the  fiift  time. 

.XXXVI.  The  way  of  mixing  the  lapis  with  the  paflil, 
to  make  ultramarine. 

1.  Dilute  as  thick  as  you  can,  a quantity  of  the  be- 
fore-mentioned impalpable  powder  of  lapis  lazuli,  with 
a liquor  made  of  two  parts  of  aquavitse,  and  one  of  lint- 
feed-oil. 

2.  Melt  in  another  glazed  pan,  without  the  alliflance 
of  water,  and  over  a gentle  fire,  the  paflil  defcribed  in 
the  preceding  receipt.  Obferve  that  your  pafcil  be 
perfe&ly  purified  from  any  particles  of  water  it  might 
have  carried  away  with  it,  when  you  threw  it  in  wa- 
ter in  order  to  form  it  into  a ball. 

3.  When  the  paflil  is  melted,  throw  into  it  the 
thick  pafle  you  had  previoufly  made  of  lapis  lazuli 
with  brandy  and  lintfeed-oil.  Stir  and  mix  this  fo  well, 
that  the  whole  be  mofl  perfectly  united  and  incorpora- 
ted. Then  let  it  remain  twenty-four  hours,  and  cover 
It  well  for  fear  of  any  dull  getting  at  it. 

4.  After  the  faid  twenty-four  hours  are  elapfed,  put 
in  this  pan  a quantity  of  luke-warm  water,  proporti- 
onable to  that  of  the  matter,  and  work  well  the  whole 
together  with  two  wooden  peflles,  till  the  water  be- 
comes quite  blue,  which  you  will  immediately  decant 
off  into  a china  bafon,  and  cover  carefully  for  fear  of 
dull. 

5.  Put  new  luke-warm  water  again  on  the  fame  paflil. 
Work  it  a-new  as  before,  and  proceed  the  fame  as  for 
the  firfl  time — Repeat  this  operation  as  many  times  as 
you  find  the  water  coming  blue,  and  till  you  perceive 
it  begins  to  turn  grey  or  white,  which  is  a convincing 
proof  that  there  is  no  more  any  thing  good  in  the  paflil. 

Be  careful  to  range  in  order  the  different  bowls  in 


ART  S A ND  TRADES 


X23 

which  you  have  decanted  your  tinged,  waters  ; and,, 
to  avoid  miftakes,  number  them  by  firft,  fecond, 
third,  & c. 

6.  Let  thefe  waters  fettle,  and  when  quite  clear  as 
when  yon  put  them  in,  decant  them  again  with  all  the 
gbntlenefs  poflible,  each  into  another  hmilar  vefTel,  for 
fear  of  lofing  any  of  the  ultramarine  which  lies  fixed  all 
round  the  fides  and  bottom  of  the  bowls,  and  might  be, 
though  never  fo  little,  carried  dhf  with  the  decanted: 
waters.  When  thefe  waters  .are  duly  decanted,  off,  co- 
ver again,  carefully,  the  bowls,  for  fear  of.  the  dull, 
and  let  the  ultramarine,  which  lies  round  them,  dry 
perfectly.  When  dry,  brufh  it  down  gently  to  the  bot- 
tom, with  a new  and  foft  hair  brufh,.  and  gather  your 
powders  feparateiy  with  the  fame  numbers  on  each 
parcel,  agreeable  to  that  of  the  bowls-,  whence  they 
come. 

7.  The  firft  ultramarine  is.  the  fineft  p the  fecond  is 
not  fo  much  fo  as  the  firft  j neither  is  the  third  fo  fin© 
as  the  fecond.  And  it  goes  thus,  decreafing  in  beauty, 
merit,  and  value. 

©bfervations  on  the  above  procefs. 

1.  Ultramarine  might  be  drawn  from  the  paftil,  by 
working  it  with  the  hands  inftead  of  peftles.  But,  as 
it  fatigues  a great  deal  more  the  articulations  by  that 
fort  of  working,  than  by  the  other,  there  is  room 
to  think,  that  by  this  mode  of  proceeding,  each 
fingle  operation  might  Be  attended  with  fome  imper- 
feftion  j which  is  the  reafon  why  the  peftles  are  prefer- 
able. 

2.  Some  people  make  their  lapis  red-hot  on  the  bare 
coaL,  then  fteep  it  in  diftilled  vinegar,  repeating  this 
feveral  times  till  it  becomes  fryable. 

3.  But  it  is  much  preferable  to  make  it  red  hot  in  a 
Crucible  ; becaufe,  fhould  the  fire  make  it  fplit,  the 
bits  yr ill  remain  in  the  crucible.  Mow  it  need  not  be 


' SECRETS  CONCERNING 


IZ4 

wondered  at  if  it  does,  particularly  when  calcination* 
are  often  repeated. 

4.  The  lapis,  which  is  of  a fine  blue,  and  ftriped 
with  gold  or  fiver,  is  the  heft  to  make  ultramarine,  of. 

5.  The  lapis  is  alfp  reckoned  to  be  of  a good  quality* 
when  it  preferves  its  fine,  color*  even  after  it  has  been 
made  red-hot  in  blafting  charcoals. 

XXXVII.  Another  feeret  to  compofe  a fine  blue,  fit 
for  w a Sling,  in  drawings,  inftead  of  ultramarine 
which  is  both  too  dear,  and  too  ftrong,  to  be  ufed 
for  that  purpofe. 

t.  Gather  in  the  fnmmer*a  large  quantity  of  blowart 
which  grows  in  the  fields  among,  the  corn.  Pick  well 
their  blue  leaves  off,  and  throw  the  remainder  away* 
Have  lake-warm  water  impregnated  with  impalpable 
}>owd? r of  alum.  Put  the  above  pickled  blue  leaves  in- 
to- a marble  mortar  with  a fu  indent  quantity  of  that 
alum  water,  to  foak  them  only*  Then,  with  either  a* 
wooden  or  marble  peftle,  pound  them,,  till  the  whole 
'is  10  m a filed,  as  to  give  eafily  all  the  juice  by  exprefHoti 
through  a new  cloth.  When  you  ftrain  it,  you  mull 
do  itawer  a china  or  glafs  bowl,  in  which  there  is  wa- 
ter impregnated  with  the  whiteft  gum-arabic  you  can 
find. 

z.  Obferve  that  you  muft  not  put  much  alum  iyi  the 
ftrft  water,  if  you  are  deftrous  of  pyef^rving. the  bright- 
nefs  of  the  color  : .for,  by  .putting  top  much  of  that 
ingredient,  as  well  as  of  the  water  impregnated  with  it^ 
you  darken  the  tone  of  the  color.  . ; 

3.  Note.  By  means  of  the  fame  procefs,  you  may 
like  wife  draw  the  colors  from  every  flower  which  has 
any  great  eclat.  You  muft  not  negledl  to  pound  them 
with  alum  water,  which  prevents  the  color  from  buf- 
fering any  alteration  ; as.  it  fometimes  happens  at.the 
very  fir  ft  bruijfe* 


ARTS  AND  TRADES « 12$, 

4.  To  render  thefe  colors  portable,  you  fet  them 
a-drying  in  the  fhade,  in  china  or  glafs  veffels,  well 
covered  to  fence  them  againd  the  dud. 

XXXVIII.  The  true  fecret  of  making  Iris-green. 

1.  Take  a large  quantity  of  the  flowers  of  that 
name  in  the  fpring.  Pick  them  that  is  to  fay,  pick 
out  the  green  and  the  yellow,  which  are  at  the  bot- 
tom of  the  petal  of  the  flower.  Next  to  this,  pound 
them  in  a marble  mortar,  with  a little  luke-warm  water, 
impregnated  with  alum.  When  pounded,  exprefs  the 
juice  through  a new  cloth,  over  a china  bowl.  Theip 
mix  fame  gum-arabic  water  with  it. 

2,.  If  you  want  a tone  of  color  different  from  the 
natural  color  pf  the  flower,  you  may  change  it  by  on- 
ly adding  after  the  flowers  are  pounded,  a little  quick- 
lime duff  in  the  mortar,,  and  give  two  or  three  ftrokes  of 
a pedle  mortar  to  the  whole  ; then  drain  it. 

3.  Note.  If  you  fliould  pound  thefe  flowers  in  a 
wooden  mortar,  you  muff;  be  cautioned  -at: lead  to  take 
care  it  fliould  not  be  one  of  walnut -tree -wood,  becaule 
it  is  apt  to  tarniili  the  colors,-  and  dedroytheir  bright- 
nefs,  which  is  one  of  the  chief  things  always  required  in 
colors. 

4.  In  the  month  of  March,  von  may,  by  means  of  the. 
fame  procefs,  obtain  the  color  from  garden,  or  double 
violets.  But  this  is  never  fo  fine  nor  £0  lively. 

XXXIX.  To  make  a dark  green,  whether  for  the 

grounds  of  miniature  pictures,  or  for  walking  on  pa- 
per, or,  in  111  or  t,  for  draperies  and  .terraces. 

Take,  towards  the  end  of  autumn,  a good  quantity 
of  wall  wort’s-  ffalks,  with  their  fruits  on  them,  and  ve- 
ry ripe.  Let  them  rot  for  fly  a o-r  fix  days,  .in  the  cel- 
lar ;•  and,  when  you  fee  the  fruits  have  fomented  luf- 
ficiently  to.  give  eaflly  their  juice  by  expreflion,  drain  it 
til  rough  a new  cloth  in  alum -water.  Divide  the 
whole  jmt.qieverai  glafs.  tumblers  to  dry  it  more  eaflly. 


12.6 


SECRETS  CONCERNING 


Set  them  in  the  air,  but  not  in  the  fun,  and  lay  fome 
paper  over  them,  to  prevent  any  thing  from  falling 
into  the  glafies,  but  which  fliould  not  ;at  the  fame  time 
flop  the  exhalation  of  the  liquor,  and  thereby  caufe  it  to 
become  mouldy.  By  thefe  means,  you  lhali  have  a color 
ft  for  wadi  of  a green  hue,  and  dark  at  the  fame  time, 

' XL.  To  make  the  Biftre,  for  the  wadi. 

i „ Grind,  on  marble  with  child’s  water,  fome  chim- 
ney-foot. Multar  it  thus  fo  long  as  to  bring  it  to  be  as 
line  as  podible.  When  done,  put  it  in  a wide-mouthed 
bottle,  which  fill  up  with  clear  water  $ and,  then,  ftir 
and  mix  all  well  with  a wooden  fpatula.  Let  the  coarfeit 
parts  fettle  for  about  half  an  hour’s-  time,,  and  fall  ra- 
the bottom  of  the  veiTel,  Decant  out  now  the  liquor 
gently  into  another  veffel.  What  remains  in  the  bottom 
©f  the  fir  ft  bottle,  is  the  coarfeft  biftre. 

2,.  Proceed  the  fame  with  refpeft  to  the  fecond  bottle, 
and  after  having  left  this  to  fettle  for  three  or  four  days, 
in  ft  cad  of  half  an  hour,  decant  it  into  a third.  This 
gives  you  the  fineft  biftre. 

3.  It  is  thus  you  are  to  proceed  in  the  manipulation 
of  all  the  colors  which  are  intended  to  ferve  in  drawing.  } 
for  wafil  whenever  you  will  not  have  them  rife  thick 
above  the  furface  of  the  paper,  which  would  undoubtedly 
look  very  bad  j for,  the  neatnefs  required  in  a draught 
forbids  the  ufe  of  any  coarfe  color. 

XLI.  The  fecret  for  a fine  Red  for  the  wafil. 

1.  Make-, a fubtile  powder  with  any  quantity  of  cochi- 
neal. Put  in  a veftel,  and  pour  fo  ranch  rofe-water  over 
it  as  will  exceed  above  it  by  two  fingers.. 

2.  Dilute  calcined  and  pulverifed  alum,  while  it  is  yet  j 
quite  warm,  into  .plain tain-water*  and  mix  fome  of  the  ; 
liquor  in  which  you  have  dififolved  the  cochineal. 

3.  This  procefs  will  give  you  a very  fine  red,  much  j 
preferable  for  the  wafil,  to  that  which  is  made  with  ver-  - 
million,  becaufe  this  laft  has  too  much  confift.ence,  and, 


ARTS  AND  TRADES . 


127 

befides  tarniShes  too  Toon,  on  account  of  the  mercury 
which  enters  into  its  composition. 

XLII.  A Secret  to  make  Carmine,  at  a Small  expence. 

Break  and  bruife,  in  a bell-metal  mortar  half-a- 
pound  of  gold  color  Fernambourg-Brafil.  Put  this  to 
iiifuSe  with  diftilled  vinegar  in  a glazed  pipkin,  in  wlhicb 
yo.11  boil  it  for  the  Space  of  a quarter  of  an  hour.  Strain 
the  liquor  through  a new  and  Strong  cloth  ; then  Set  it 
again  on  the  fire  to  boil.  When  it  boils,  pour  on  it 
white-wine  vinegar,  impregnated  with  Roman  alum. 
Stir  well  with  a wooden  Spatula,  and  the  froth  that  will 
arife  is  the  Carmine.  Skim  it  carefully  in  a glafs  veftel? 
and  Set  it  to  dry. 

§ V.  Composition  of  colors,  to  dye  tkins  or  gloves. 

XLIII.  A lively  Ifabel. 

To  make  a lively  Ifabel  color,  you  nnift,  to  a quan- 
tity of  white,  add  one  half  of  yellow,  and  two  thirds  of 
red  and  yellow. 

XLIV.  For  the  fame,  paler.  .j 

It  to  a quantity  of  white,  you  put  only  one  half  of 
yellow,  and  another  half  of  red,  you  111  all  have  an  Ifabel 
of  a paler  hue  than  the  hr  ft. 

XLV.  For  a pale  filbert  color. 

1.  Take  burnt  umber  ^ a litle yellow,  very  little  white 
and  (till  lefs  red. 

2.  This  is  made  darker,  only  by  adding  to  it  a quan- 
tity of  burnt  umber  as  much  yellow  ; a little  white? 
and  as.  much  red*. 


SECRETS-  CONCERNING 


I3l8 

3.  Its  darknefs  is  {bill  increafed,  if  putting  no  white 
at  all  to  the  umber  you  add  only  fome  black  chalk,  a lit- 
tle yellow,  and  as  much  red. 

XL VI.  For  an  amber  color. 

To  make  an  amber  color  ; to  much  yellow  you  add 
very  little  white,  and  no  more  red  than  white. 

XLV1I.  For  the  gold  color. 

To  much  yellow,  join  a little  more  red;  and  this  mix- 
ture will  give  you  a very  fine  bright  gold  color. 

XLVIIX.  For  the  fie  ill  color.. 

To  imitate  well  the  complexion,  or  fiefh  color,  you 
mix  a little  white  and  yellow  together,  then  add  a little 
more  red  than  yellow. 

XLIX.  The  ftraw  color. 

Much  yellow  ; very  little  white  ; as  little  red,  and.a 
great  deal  of  gum. 

L.  A fine  brown* 

1.  Burnt  umber  ; much  black  chalk  ; a little  black, 
and  a little  red,  will  make  a fine  brown,  when  well  in- 
corporated together. 

2.  The  fame  is  made  paler,  by  decreafing  the  quantity 
©f  black  chalk,  and  no.'  black, at  all  in  the  above  compe- 
tition. 

LI.  To  make  a fine  mu  Ik  color. 

Take  burnt  umber ; very  little  black  chalk  ; little  red 
and  little  white.  Thefe  ingredients,'' well  mixed**\Yij.k 
produce  as  fine  a muik  color  as  ever  was. 


. ARTS  AND  TRADES.  up 

L1L  To  make  aFrangipane  color. 

1.  This  is  made  with  a little  umber:  twice  as  much 
red,  and  three  times  as  much  yellow. 

2.  The  paler  hue  of  it  is  obtained  by  adding  only  fame 
white  and  making  the  quantity  of  red  equal  to  that  of 
yellow. 

LIU.  An  olive  color. 

To  make  the  olive  color,  take  umber,  not  burnt ; 
a little  yellow  » and  the  quarter  part  of  it  red  and 
yellow. 

LXV.  For  the  Wain  foot  color. 

Much  yellow  5 little  white  $ little  umber  5,  and  of  red 
half  the  quantity  of  yellow. 

LY.  How  to  make  Skins  and  Gloves  take  thefe  Dyes* 

Grind  the  colors  you  have  pitched  upon  with  per- 
fumed oil  of  jeffamine,  or  orange  flowers.  Then  range 
the  grinded  color  on  a corner  of  the  marble  flone. 
Grind  of  gum-adragant,  an  equal  quantity  as  that  of 
the  colors,  foaking  it  ail  the  while  with  orange  flower 
water.  Then  grind  both  the  gum  and  the  color  to- 
gether, in  order  to  incorporate  them  well.- — Put  all  in- 
to, a pan,  and  pour  a difcretionable  quantity  of  water 
over  it,  to  dilute  fuiEciently  your  pafle.  Then  with  a 
brufh,  rub  your  gloves  or  fkins-over  with  this  tinged  li- 
quor, and  ha'ng  them  in  the  air  to  dry..  When  dry,  rub 
them  with  a flick.  Give  them  again,  with  the  fame  brufh,, 
another  fimilar  coat  of  the  fame  dye,  and  hang  them 
again  to  dry.  When  dry  for  this  fecond  time,  you  may 
drefs  them,  the  color  is  fufficiently  fixed, and  there  is  no, 
fear  of  its  ever  coming  off. 


i3o  SECRETS  CONCERNING  ' 

LVI.  To  varniili  a Chimney. 

Blacken  it  fir  ft  with  black  and  fize.  When  this  coat 
is  dry,  lay  another  of  white  lead  over  it,  diluted  in  mere 
fized  water.  This  being  dry  alfo,  have  verdigrife  di- 
luted and  grinded  with  oil  of  nuts  and  a coarfe  varnifh, 
and  pais  another  coat  of  this  over  the  white. 

§ VI.  To  color,  or  varniili,  Copperplate -prints, 
LVII.  To  Varniili  Copperplate-Prints. 

1.  Have  a frame  made  precisely  to  the  fize  of  your 
print.  Fix  it  with  common  fiour-pafte,  by  the  white 
margin  on  that  frame.  Let  it  dry,  then  lay  the  follow- 
ing tranfparent  varniili  on  it,  which  is  to  be  made  with- 
out fire. 

2.  Dilute  in  a new  glazed  pipkin,  with  a foft  brufh, 
as  big  as  your  thumb,  about  a quarter  of  a pound  of 
Venice  turpentine,  and  two-penny  worth  of  fpike,  and 
as  much  turpentine,  oils,  and  half  a gill,  or  therea- 
bouts, of  fpirit  of  wine.— This  varniili  being  no 
thicker  than  the  white  of  an  egg,  lay  with  your  brufh, 
a eoat  of  it  on  the  wrong  fide  of  the  print  ; and,  im- 
mediately, another  on  the  right.  Then  fet  it  tq  dry, 
not  upright,  but  flat.  And,  if  it  fliould  not  dry  quick 
enough,  pafs  a light  coat  of  fpirit  of  wine  on  the  whole. 

LVIIL  How  to  color  thefe  prints,  in  imitation  of  Pic- 
tures in  oil  colors. 

1.  To  paint  thefe  prints,  you  muft  work  them  on  the 
back  in  the  following  manner.  Prepare,  firft,  your  co-. 
lors  on  apallet,  and  then  proceed  thus  : 

2.  The  flefh-coior  is  made  with  a little  white  and 
vermilion,  which  mix  with  your  pencil  according  to  the 
degree  of  rednefs  you  will  have  it, — For  the  green  of 
tree-leaves,  you  muft  have  mountain-green,  ready  pre- 
pared from  the  col orman  \ and,  for  the  fineft  green>t 


ARTS  AND  TRADES. 


131 


fome  verdigife  : As  for  the  lighter  Blades  of  thefe  co- 
lors, yon  add  fome  yellow  to  either  of  the  above 
two,  more  or  lei's,  according  to  the  circnmftances. — 
To  paint  wood  and  trunks  of  trees,  nothing  ‘more  is 

required  than  umber. To  exprefs  iky-colors  and 

clouds,  you  mix  fome  blue  cerufe  with  white  lead  ; and*, 
with  thefe  two  colors  only,  you  alter  your  blues  to 
various  degrees  of  ihades,  dim  in  idling  or  augmenting 
one  of  the  two,  according  to  the  darknefs  or  lig.htnefs 
of  the  ikies  which  you  want  to  exprefs.  For  the  dis- 
tances, a mixture  of  yellow  and  white  lead  ; &c,  and  fo 
on  for  the  other  colors  you  may  want. 

3.  you  are  to  compofe  them  yourfelf  on  the  pallet 
with  the  pencil  ; and,  to  mix  or  unite  them,  ufe  a little 
' oil  of  nuts,  which  you  take  up  with  the  point  of  the 
pallet-knife.  Then  with  the  pencil,  you  apply  them  on 
the  wrong  fide  of  the  print* 

LXX.  Avarniih  which  fuits  all  forts  of  prints,  and  may 
be  applied  on  the  right  fide  of  it. — It  fuits  alfo  pic- 
tures and  painted  wood.  It  Hands  water,  and  makes 
the  work  appear  as  Ihining  as  glafs. 

Dilute  one  quarter  of  a pound  of  Venice  turpentine, 
with  a gill,  or  thereabouts,  of  fpirit  of  wine.  If  too 
thick,  add  a little  more  of  this  la  ft  ; if  not  enough,  a 
little  of  the  former,  fo  that  you  bring  it  to  have  no  more 
thicknefs  than  the  apparent  one  of  milk.  Lay  one  coat 
•of  this  on  the  right  fide  of  the  print,  and,  when  dry,  It 
will  Ihine  like  glafs.  If  it  be  not  to  your  liking,  you 
need  only  lay  another  coat  on  it. 

LX.  To  make  appear  in  gold,  the ’figures  of  a print. 

1.  After  having  laid  on  both  fides  of  the  print,  one 
coat  of  the  varnilh  defcribed  in  the  above  Art.  lvii.  in 
order  to  make  it  tranfparent,  let  it- dry  a little  while. 
Then  before  it  is  quite  fo,  lay  fome  gold  in  leaves  on 
the  wrong  fide  of  the  print,  preffing  gently  on  it  with 
the  cotton  you  hold  in  your  hand.  By  thefe  means  all. 


SECRETS  CONCERNING 


132. 

the  parts,  whereon  you  ihall  lay  thefe  gold  leaves,  will 
appear  like  true  raaffive  gold  on  the  right  fide. 

2.  Nov  when  this  is  all  thoroughly  dry,  you  have 
only  to  lay  on  the  right  fide  of  it  one  coat  of  the  var- 
nifli  defcribed  in  the  preceding  Art.  lix.  it  will  then  he 
as  good  as  any  crown-glafs.  You  may  alfo  put  a pafite- 
board  behind  the  print,  • to  fupport  it  the  better  in  its 
frame. 

LXI.  A curious  fecret  to  make  a print  imitate  the  paint- 
ing on  glafs. 

Chufe  a crown-glafs  of  the  lize  of  your  print ; and 
lay  on  it  two  coats  of  the  following  yarniili, 

1.  Put  on  the  fire,  in  a glazed  pipkin,  and  let  boil 
for  the  fpace  of  one  hour,  Venice  turpentine,  four 
ounces  ; fpirit  of  the  fame,  and  of  wine,  equal  parts, 
one  ounce  and  a half  of  each  ; maftich  in  tears,  two 
drachms. 

2.  After  it  has  boiled  the  prefcribed  time,  let  it  cool, 
and  then  lay  the  firft  coat  on  the  glafs  j this  being  dry, 
lay  another  ; and,  as  foon  as  this  is  nearly  dry,  then  lay 
on  it,  as  neatly  as  pofilble,  the  print,  previoully  pre- 
pared as  follows. 

3.  Have  a glazed  vefiel  fo  broad  at  bottom  as  to  ad- 

mit of  the  print  flat  with  all  eafe  in  its  full  fize.  Let 
this  veiled  be  alfo  as  wide  at  top  as  it  is  at  bottom,  that 
you  may  get  the  print  in  and  out  of  it  on  its  flat,  with- 
out bending  it  in  the  lead.  Pour  aquafortis  in  this  pan 
or  vefiel,  e-nough  to  cover  all  at  the  bottom,  then  lay 
the  engraved  fide  of  your  print  011  that  aquafortis. — 
Take  it  out,  and  wipe  the  aquafortis  off  gently  with 
foft  rags,  then  deep  it  two  or  three  times  in  three  dif- 
ferent clean  freih  waters,  a yd  wipe  it  each  time  in  the 
fame  manner.  . .. 

4.  This  being  done,  lay  the  right  fide  on  the  before- 
mentioned  glad,  before  the  fecond  coat  of  Yarniili  be 
quite  dry,  and  while  it  is  dill  moid  enough  for  the  print 
to  dick  upon  it  uniformly,  equally  and  fmoothly,  with- 
out making  any  wrinkles  or  bladders.  When  it  is  per- 


ARTS  AND  TRADES . 


*33 

fe&ly  dried  in  that  fituation,  wet  your  finger  in  com- 
mon water,  and  moiftening  the  print  on  the  back  part 
in  all  the  white  places,  which  have  received  no  impreffi- 
cn  from  the  engraving  of  the  plate,  rub  it  all  off.  By 
thefe  means,  there  will  remain  nothing  but  fairly  the 
printed  parts.  On  them  you  may  paint  in  oil  with  a 
brufh,  and  the  mo£t  bright  and  lively  colors;  and. you 
will  have  pictures,  on  which  neither  duft  nor  any  thing 
elfe  will  be  able  to  caufe  any  damage. — To  do  this, 
there  is  no  need  of  knowing,  either  how  to  paint  or 
4 raw. 

LXII.  Another  to  the  fame  purpofe. 

1.  Heat  before  the  fire,  a crown-glafs  of  the  fize  of 
the  print,  and  then  rub  it  over  with  Venice  turpentine, 
which,  on  account  of  the  heat  of  the  glafs,  will  fpread 
the  more  eafily. 

2.  Boil  next  your  intended  print  in  fpirit  of  wine, 
for  about  half  a quarter  of  an  hour  j and  then  lay  it  by 
the  right  fide  on  the  glafs. 

3.  This  glafs  being  cold,  wet  you  finger,  and  moift- 
ening the  back  of  the  print,  fcrape,  with  your  nail,  the 
paper  off  the  glafs,  fo  that  there  remains  nothing  but 
the  ftrokes  of  the  engraving. 

4.  Boil,  in  a matrafs  for  about  a quarter  of  an  hour, 
or  rather  more,  and  inbalneomarise,  one  part  of  turpen- 
tine with  four  of  fpirit  of  wine.  Then  lay  two  coats 
of  this  compofition  on  the  back  of  the  print,  after  you 
have  fnatched  off  all  the  paper,  and  allowing  time  be- 
tween each  coat  to  dry. 

5.  As  foon  as  the  fecond  coat  is  dry  yon  may  lay  on 
water-colors  on  the  print,  according  to  tafte  and  judg- 
ment, and  you  Will  have  a choice  of  beautiful  pi£tures? 
agreeable  to  the  beauty  of  the  prints  ufed. 


M 


SECRETS  CONCERNING 


**34 

XXIII.  The  method  of  chalking,  for  thofe  who  arc 
not  acquainted  with  drawing. 

They  who  are  not  acquainted  with  the  principles  of 
drawing,  may  araufie  themfelves  with  chalking  fome 
beautiful  prints,  on  white  paper,  where  they  fhall  have 
mothing  more  to  do  afterwards  than  {hade,  in  the  fame 
manner  as  they  fee  done  in  the  original.  When  they 
ihall  have  pra£tifed  for  a while  in  that  way,  they  will 
foon  become  able  to  ftrike  out  themfelves  fome  good 
piece  of  defign.  And  to  obtain  that  point,  the  follow- 
ing method  is  recommended. 

1.  With  a foft,  and  one  of  the  beft  black  lead  pen- 
cils, rub  one  fide  of  a white  flieet  of  paper,  cut  to  the 
fize  of  the  print,  fo  that  nothing  of  the  paper  can  be 
feen,  and  only  the  black  lead  color. — Lay  this  lheet,  on 
the  clean  fide,  upon  the  face  of  the  print,  that  it  may 
not  foil  it;  and  on  this  flieet,  the  black  fide  of  which 
now  lies  uppermofi:  towards  yon,  lay  another  flieet  of 
clean  paper,  and  fix  thefe  three  flieets  together  by  the 
four  corners,  and  on  the  edges,  with  fine  minikin 
,pins  fo  that  the  flieets  may  not  vary  one  from  ano- 
ther, which  would  quite  confufe  and  mar  the  whole 
defign. 

2.  Now  take  a blunted  needle,  or  ivory  point,  and 
flip  it,  in  prelling  gently,  all  over  the  turns  of  the 
prints,  going  gradually  and  orderly  for  fear  of  for- 
getting fome  places,  which  may  be  prevented  by  laying 
a flat  ruler  acrofs  the  print  under  your  hands.  When 
the  whole  is  finiflied,  unpin  the  papers  ; and,  on  the 
under  part- of  that  which  lies  at  top,  you  will  find  all 
the  outlines  of  the  print  moft  exactly  drawn. 

3.  You  may  now,  on  thefe  outlines,  pafs  a flrokewith 
India  ink  and  a bruili,  or  with  ink  and  a pen  ; after 
which,  with  a crum  of  ftale  bread,  you  rub  off  clean  all 
the  ufefui  marks  of  the  pencil,  and  leave  none  but  thofe 
marked  with  ink.  And  to  {hade  this  defign,  you  wafli 
it  with  India  ink,  or  colors,  and  a brufli. 


ARTS  AMD  T R AD E j35 

TXIV.  How  to  prepare  a t ran  {parent  ‘paper  to  chalk 
with,  „ 

In  order  to  render  themfelves  fo'oner,  and  more  eafdy 
mailers  o£  chalking  neatly,  and  "not  to  go  out  of  the 
fine  turns  and  outlines  of , a,,  drawing,  beginners  fliould 
firfl  know  how  to  prepare, a tranfparent  paper,  which, 
as  it  lets  them -fee  the  minuted:  parts  of  the  flrokes  as 
through  a glafs,  gives  them -of  courfe  an  opportunity  of 
acquiring,  by  pra&ice,  a . corre&nefs,  precifion,  and 
truth  in  the  expreffion  of  all  the  turns  of  a piece  of 
drawing,  be  it  whatever  it  will.  This  preparation  then, 
is  as  follows.., 

2.  Have,  one  or  feveral  flieets  of  fine  and  very  thin 
paper,  and  rub  them  over  with  oil,  or  fpirit,  of  tur- 
pentine, mixed  in  double  the  quantity  of  oil  of  nuts. 
To  canfe  the  paper  imbibe  that  mixture,  fleep  a fpunge 
or  feather  in  it,  which  pafs  on  both  fides  of  the  paper, 
and  then  let  it  dry.  , 

2.  When  you  want  to  ufe  it,  lay  it  on  a print.  Then, 
with  a brufh,  a pencil,  or  a pen,  pafs  over  all  the 
flrokes,  lines,  and  turns,  of  the  defign  laid  under.  You 
may  even  thus  learn  to  lhade  with  neatnefs,  if  you  wafh 
the  fame  defign,  while  fixed  on  the  original  print,  with 
India  ink. 

Thus  praffifmg  often,  and  for  a certain  while,  you 
may  learn  to  draw  very  neatly,  and  even  with  bold- 
nefs,  provided  you  apply  with  attention,  and  are  blefied 
with  fome  fhare  of  memory.  This  method  will  cer- 
tainly prove  very  agreeable,  ufeful,  and  entertaining, 
for  thofe  who  have  not  the  patience  to  learn  by  the  com- 
mon method,  which  feems  too  tedious  to  fome,  and  gene- 
rally difgufls  beginners. 

* LXV.  Another,  and  more  fpeedy  method  of  making  a 
tranfparent  paper,  to  be  ufed  infla-ntl-y. 

The  above  receipt  for  making  tranfparent  paper  for 
drawing  being  attended  with  fome  difficulty,  viz,  the 


i%6  SECRETS  CONCERNING 

length  of  time  which  it  takes  to  dry,  we  thought  it 
would  not  be  unacceptable  to  the  public  to  beapprifedof 
another,  more  fpcedy,  and  no  way  inferior  to  the  other*  j 
by  means  of  which,  in  a hurfy,  it  may  be  made  and  ufed 
directly,  as  in  a cafe*  for  example,  where  any  one,  be-  | 
ing  glad  of  copying  a defign,  had  not  at  hand  varnifned* 
or  tranfparent  paper. 

With  a fponge,  rag,  feather,  or  any  thing,  fpread  5 
lintfeed  oil  on  both  tides  of  any  common  thin  llieet  of  ,| 
paper  ; then,  as  foon  as  done,  wipe  it  with  a handful  of  j 
the  foft  rags  which  are  fcraped  off  from  leather  at  the  j 
tanner’s.  The  paper  is  inftantly  dry  and  fit  for  imme- 
diate ufe. 

Note.  Nothing  elfe  can  fupply  the  tanner’s  leather 
•rags,  as  nothing  could  foak  the  fuperfluous-  oil  from 
the  paper,  fo  fall,  and  fo  thoroughly.  It  is  that  which 
dries  it  fo  quick,  and  makes  it  fit  for  inftant  ufe. 

LXVI.  A varnifh  to  render  tranfparent  the  imprefli- 
011  of  a print  which  has  been  glued  on  glafs,  and 
the  paper  fcratched  off  as  mentioned  in  Art.  lxi.  and 
ixii. 

Take  turpentine,  and  a very  little  oil  of  the  famiv 
Dilute  all  well  together,  and  lay  one  coat  of  it  on  the 
j^rokes  of  engraving,  which  are  left  fixed  on  the  glafs* 

§ VII.  For  painting  on  glafs* 

L XVII.  How  to  draw  on  glafs. 

Grind  lamp-black  with  gum-water  and  fome  corame* 
fait.  With  this  and  a pen,  a hair  pencil,  or  any  thing 
you  pleafe,  draw  your  defign  on  the  glafs  j and  after- 
wards fhade  and  paint  it  with  any  of  the  following 
fompofitions* 


ARTS  AND  TRADER.  13 7 

TXVIM.  A color  for  grounds  on  glafs. 

1.  Take  iron  filings,  and  Dutch  yellow  beads,  equal 
parts.  If  you  want  it  to  have  a little  red  call,  add  a 
little  copper’s  filings.  With,  a fteel  mullar,  grind  all 
thefe  together  on  a thick  and  ftong  copperplate,  or  on 
porphyry.  Then  add  a little  gum  arabic,  borax,  com- 
mon fait  and  clear  water.  Mix  thefe  a little  fluid,  and 
put  the  compofition  in  a phial  for  ufe. 

2,.  When  you  come  to  make  ufe  of  it,  you  haver  no- 
thing to  do  but  with  a hair  pencil  lay  it  quite  flat  oil 
the  defign  you  (hall  have  drawn  the  day  before  ; and 
having  left  this  to  dry  alfo  for  another  day,  with  the 
quill  of  a turkey,  the  nib  of  which  fliall  not  be  fplit, 
you  heighten  the  lights  in  the  fame  manner  as  you 
with  cravons  on  blue  paper.  Whenever  you  put  more 
coats,  of  the  above  compofition  one  upon  another,  the 
fhade,  you  muff  be  fenfible,  will  naturally  be  flronger. 
And  when,  this  is  finiilied  you  lay  your  colors  for  gar- 
ments,and  complexions,,  as  follows. 

LXIX,  Preparation-  of  lake,  for  glaffe. 

Grind  the  lake  with  a water  impregnated  with  gum 
ind  fait  ; and  then  make  ufe  of  it  with  a brufh — The 
fhading  is  operated  by  laying  a double,  treble,  or  more 
coats  of  the  color,  where  you  want  it  darker.  And  fo 
it  is  of  all  the  following  compofitions  of  colors. 

LXX.  Preparation  of  the  blue  purple,  for  glafs. 

Make  a compound  of  lake  and  indigo,  grinded  toge- 
ther with  gum  and  fait  water  $ and  ufe  it  as  directed 
in  the  preceding  article. 

LXXI.  Preparation  of  the  green,  for  glafs. 

Indigo  mixed  with  a proportionable  quantity  of  gam- 
boge, and  grinded  together  as  above,  will  ajifwer  th# 
intended  purpose.,  .. 


m,.z.  _ 


138  secrets  Concerning 

LXXII.  Preparation  of  the  yellow  for  the  fame* 

Gamboge  grinded  with  fait  water  only. 

LXXIII.  Preparation  of  the  white. 

You  have  only  to  heighten  much  the  white  parts  with 
a pan. 

LXXIV.  The  proper  varnifh.  to  be  laid  on  glafs  after 
painting. 

Boil,  in  oil  of  nuts,  fome  litharge,  lead  filings,  and 
white  copperas  calcined.  When  done  and  cold,  lay  it 
all  over  the  colors  which  you  put  on  the  glafs. 

LXXV.  How  to  paint  on  glafs  without  fire. 

Take  gum-arabic  and  difiolve  it  in  water  with  com- 
mon fait,  bottle  and  keep  it.  With  this  liquor,  if  you 
grind  the  colors  you  intend  to  paint  with,  they  will  fix 
and  eat  in  the  glafs.  Should  you  find  they  do  not 
enough,  increafe  only  the  dofe  of  fait. 

§ VIII.  Preparations  of  colors  of  all  forts  for  oil,  wa- 
ter, and  crayons* 

LXXVI..  An  oil  to  grind  colors  with,  when  the  works’ 
are  much  expofed  4o  the  injuries  of  the  weather. 

Take  two  ounces  of  ma finch  in  drops,  very  dear,  and 
grind  it  with  lintfeed  oil.  Then  put  in  a,  well-glaized 
pipkin  any  quantity  of  that  oil,  and  fet  it  on  the  fire  to 
boil.  By  little  and  little  introduce  in  that  boiling  oil 
the  above  prepared  maftich,  flirting  well  the  whole  to 
mix  and  incorporate  it  better.  When  done,  take  it  off' 
from  the  fire,  and  let  it  cool  Such  is  the  preparation, 
of  oil  with  which  you  are  to  grind  your  colors,  whera 
they  are  to  be  much  expofed  to  the  injuries  o£  the  wea*- 
tljer,  for  they  will  refill;  it*. 


ARTS  AND  TRADES. 


1 39 

LXXVXX,  To  marble  and  jafper  paper. 

1.  Grind  all  the  colors  you  want  to  employ  (fuch  at 
lake,  mafficot,  indigo,  yellow  and  red  ochre,  etc.  etc.) 
with  bullock’s  gall  ; grind  each  feparately,  and  keep 
them  fo.  Then  have  a large  and  wide  pan  tilled  with- 
lukewarm  gum-water.  Stir  well  that  water  with  a flick. 
While  it  is  thus  in  great  motion,  and  your  colors  being 
ready  under  your  hand,  ivith- -a  large  brufli  take  of  each 
feparately,  as  much  as  the  tip  of  the  brufli  will  carry, 
and  touch  only  the  furface  of  the  water  with  it.  The 
colors  will  immediately  expand.  Each  color  requires 
a particular  brufli  to  itfelf.  Therefore,  with  another 
brufli,  take  of  another  color,  and  do  the  fame;  and, 
with  another,  of  another,  and  fo  on,  till  you  have  put 
on  your  water  all  thofe  you  have  deflined  for  the  pur- 
pofe. 

2.  When  the  water  ceafes  to  turn,  you  will  plainly 
perceive  all  the  variety  occafioned  by  the  different  co- 
lors. Then,  taking  your  fheet  of  paper,  lay  it  flat  ©n 
the  water,  leave  it  there  for  about  two  or  three  mi- 
nutes, and  without  taking  it  out,  give  it  one  turn 
round  on  the  water,  then  pull  it  by  one  of  the  edges  to 
tjie  fide  of  the  pan,  wafli  it,  dry  it,  end  burnilh  it  after- 
wards. 

Note.  The  paper  mufl  be  chofen  good,  and  the  water: 
fized  with  gum-adragant. 

LXXVIII.  To  clean  piJlures. 

Take  the  picture  out  of  its  gilt  frame..  Lay  a clean* 
towel  on  it,  which,  for  the  fpdce  of  ten,  fourteen,  fix- 
teen,  or  eighteen  days,  according  as  you  find  it  necefia- 
ry,  you  keep  continually  wetting,  till  ic  has  entirely 
drawn  out  all  the  filthinefs  from  the  pi&ure.  Thenr 
with  the  tip  of  your  finger,  pafs  fome  lintfeed  oil  whitlv 
has  been  fet  a long  while  in  the  fun  to  purify  it,, and  the 
picture,  will  become  as  fine  as.  new* 


SECRETS  CONCERNING 


F40 

> ■ 

LXXIX.  Another  for  the  fame  purpofe. 

Put  into  two  quarters  of  the  oldeft  lye  one  quarter  of 
a pound  of  Genoa  foap,  rafped  very  fine,  with  about  a 
pint  of  fpirit  of  wine,  and  boil  all  together  on-  the  fire. 
Strain  it  through  a cloth,  and  let  it  cool.  Then  with 
a brulh,  dipped  in  that  eompofition*  rub  the  pidhire  all 
over,  and  let  it  dry.  Do  the  fame  again  once  more, 
and  let  it  dry  too.  When  dry,  dip  a little  cotton  in  oil 
of  nut,  and  pafs  it  over  all  the  pi&ure.  Let-  this  dry- 
again  ; and  afterwards  warm  a cloth,  with  which  rub 
the  pidture  well  over,  and  it  will  be  as  fine  as  juft  out 
of  the  painter’s  hands.. 

ILXXX.  A fee  ret  to  render  old  pictures  a-s  fine  as,  new. 

Boil  in  anew  pipkin-,  for  the  Jpace  ofa  quarter  of  an 
hour,  one  quarter  of  a pound  of  grey  or  Rril-afh,  and  a 
little  Genoa  foap.  Let  it  cool,  fo  as  to  be  only  luke- 
warm, and  waih  your  picture  with  it,  then  wipe  it. 
Pafs  feme  olive  oil  on  it,  and  them  wipe  it  off  again. 
This  will  make  it  juft  as  fine  as  new. 

LXXXI,  An.  oil  to  prevent  pictures  from  blackening.— 

It  may  ferve  alfo  to  make  cloth  to  carry  in  the  pockr 

et,  againft  wet  weather. 

Put  feme  nut,  or  lintfeed  oil,  in  a phial,  and  fet  in 
the  fun  to  purify  it..  When  it  has . depofited  its  dregs 
at  the  bottom,  decant  it  gently  into  another  clean  phial, 
and  fet  it  again  in  the  fun  as  before,.  Continue  fo  do- 
ing, till  it  drops  no  more  fasces  at  all.  And  with  that 
oil,  , you  will  make  the  above-deicribad  compactions, 

LXXXII,  A walk  to  clean  pictures. 

Make  a lye  with  clear  water  and  wood  allies  ; in  thi.> 
dip  a fpongejand  rub  the  pi  dhi  recover,  and  it  will  cleanfe 
it.  perfectly, . The  fame  may  be  done  with  chamber- lye 


ARTS  AND  TRADES.  141 

•nly  ; or  otherwise*  with  white  wine,  and  it  will  have 
the  fame  effect. 

LXXXII1.  Another  way. 

Put  filings  in  an  handkerchief,  and  rub  the  pi&ure 
with  it.  Then  pafs  a coat  of  gum-arabic  water  on  the 
picture, 

LXXXIV.  Another  way. 

Beat  the  white  of  an  egg  in  chamber-lye,  and  rub  the 
picture  with  it. 

LXXXV.  A very  curious  and  fimple  way  of  preventing 

flies  from  fitting  on  pictures,  or  any  other  furniture^ 

and  making  their  dung  there. 

Let  a large  bunch  of  leeks  foak  for  five  or  fix  days  m 
a pailful  of  water,  and  wafli  your  picture,  or  any  other 
piece  of  furniture,  with  it.  The  flies  will  never  come 
near.arty  thing  fo  waflied.  This  fecret  is  very  impor-* 
tant  and  well  experienced. 

LXXXVI.  To  make  indigo. 

Put  fome  ifatis,  otherwife  woad,  or  glaftum,  with 
flacked  lime,  to  boil  together  in  water.  There  will  rift 
a fcum,  which  being  taken  off,  and  mixed  with  a little 
ftarch,  makes  the  indigo. 

LXXXVIL  To  make  a yellow. 

What  the  luteola  dyes  yellow,  becomes  green  by  the 
woad,  or  glaflum.  Whence  we  may  juftly  conclude  that 
green  is  not  a fimple  color,  but  a mixture  of  blue  and 
yellow  : as  the  yellow  itfelf  is  a compound  of  red  and 
white. 


*42  'SECRETS  CONCERNING 

LXXXVIIL  An  azure, of  mother-of-pearl. 

Take  any  quantity  of  fuperfine  tefted  fxlver  in  lami- 
nas.  Put  it  a little  while  in  vinegar  j then,  taking  it 
out  of  it,  ftrew  over  the  laminae  fome  pounce-powder 
to  alcoholife  them.  Next  ffcratify  them  in  a crucible  ; 
and  when  red  hot,  take  them  oif  from  the  fire,  and  you 
will  have  a fine  azure. 

LXXXIX.  A white  for  painters,  which  may  be  preferr- 
ed for  ever. 

Put  into  a large  pan  three  quarts  of  llntfeed  oil,  "with 
an  equal  quantity  of  brandy,  and  four  of  the  bell  double 
diflilled  vinegar  ; three  dozen  of  eggs,  new  laid  and 
whole  ; three  or  four  pounds  of  mutton  luet,  chopped 
fmall.  Cover  all  with  a lead  plate,  and  lute  it  well. 
Lay  this  pan  in  the  cellar  for  three  weeks,  then  take 
Ik  i)  fully  the  -white  off,  then  dry  it.  Tile  dofe  of  the 
composition  for  life  is  fix  ounces  of  that  white  to  every 
one  of  bifmuth. 

XC.  Another  white  for  ladies’  paints 

The  pomatum  wrhich  ladies  make  ufe  of  for  painting 
is  made  as  follows.  To  four  parts  of  hog’s  lard  add 
One  of  a kid.  Melt  them  both  together,  then  walli 
them.  Re-melt  and  walli  them  again.  Then  add  four 
ounces  of  ammoniac  fait,  and  as  much  of  fulphur,  in  fub- 
tile  powder.  This  white  will  keep  as  long  as  that  men* 
tioned  in  the  preceding  receipt. 

XCI.  A good  azure. 

Take  two  ounces  of  quickfilver  ; fulphur  and:  am- 
moniac fait,  of  each  one  ounce.  Grind  all  together, 
and  put  it  to  digefl  in  a matrafs  over  a flew  heat.  In- 
crease the  fire  a little  ; and,  when  you  fee  an  azured 
fume  arifing,  take  the  matrafs  off  from  the  fire.  Wberi 


ARTS  AND  TRADES . *4$ 

tool,  yon  will  find  in  the  matrafs"as  beautiful  an  azure 
as  the  very  ultramarine  itfelf. 

XCII.  An  azure  from  filver,  done  in  lefs  than  a fort- 
night. 

Diftolve  in  very  flrong  vinegar,  as  much  gem-falt 
and  roch-alum,  as  it  will  be  able  to  difiblve.  Put  this 
in  a new  pipkin  ; and,  over  it,  hang  up  laminas  of  the 
rfmefl  tefted  filver.  Cover  the  pot,  and  lute  it  well. 
Bury  it  in  the  cellar  ; and  ten  or  fifteen  days  after- 
wards take  off  the  azure,  which  you  will  find  about  the 
laminas-.  Replace  things  as  before  ; and,  ten  days  af- 
terwards, the  fame  again  ; and  repeat  this  procefs  as 
many  times  as  you  can  get  any  azure  by  it. 

The  filver  laminas  may  fteep  in  the  vinegar  if  you 
think  proper. 

Befides  gem-fal,  and  roch-alum,  fome  likewife  difTolve 
alkali  in  the  vinegar. 

XCIII.  To  make  an  azured  water. 

1.  Gather  wallwort’s  grains  between  green  and  ripe, 
and  bake  or  flew  them  in  a pan.  When  they  have 
boiled  a confiderable  time,  (train  them  through  a cloth, 
and  keep  the  juice  in  a glafs  phial  ; its  color  will  never 
change,  and  will  keep  for  ever  very  fine. 

2,.  Have  next  dog’s  dung  very  dry.  Pulverife  it 
very  fine,  and  fift  it  through  a filk  fieve.  Then  grind 
it  on  a marble  with  the  wallwort’s  juice,  and  a mullar, 
as  painters  do  their  colors,  and  you  will  find  this  paftc 
of  a very  fine  azure  color. 

3.  Now,  If  you  tinge  any  water  with  this,  by  put- 
ting it  in  a phial  to  foak,  you  may  dye  whatever  you 
• will  with  it,  fuch  as  thread,  cotton,  cloth,  &c. 

XCIV.  Another  way  of  making  azure. 

Take  the  bulk  of  a filbert  of  aihmoniac  fait,  which 
you  diffolve  in  a common  half-pint-glafs  tumbler  of 


144 


SEC  RET  S CONCERNING 


water.  Then  pound  and  lift,  all  together,  one  ounce 
of  vitriol,  and  one  and  a half  of  quick  lime.  Put  this 
powder  into  the  water  in  which  the  ammoniac  {alt  was 
diftolved.  Leave  this  to  infufe  for  the  fpace  of  forty- 
eight  hours,  and  at  the  end  of  that  term  the  azure  will 
be  done. 

XCV.  A fine  azure. 

Make  an  incorporation  of  three  ounces  of  rerdigrife, 
and  of  an  equal  quantity  of  ammoniac  fait  which. you 
dilute  with  a little  tartar-water  fo  as  to  make  a thick 
pafte  of  it.  Put  this  compofitio a into  a glafs,  and  let 
it  reft  for  a few  days,  and  you  will  have  a fine  azure. 

XCVI.  Another  way. 

Pulverife  and  mix  well  together  one  part  of  ammo- 
niac fait,  and  two  of  verdigrife,  with  a little  cerufe. 
Then  pour  over  it  oil  of  tartar  enough  to  make  a clear 
pafte  of  it.  Put  this  in  a glafs  vefiel,  which  take  care 
to  flop  and  lute  well.  When  done,  put  it  in  an  oven 
along  with  the  bread,  and  take  it  out  writh  it  alfo,  then 
the  azure  will  be  done. 

XCVIL  Another  way. 

Take  fublimed  mercury,  four  parts  ; ammoniac  fait, 
two  ; fulphur-vivum,  one.  Pulverife  the  whole,  and 
put  the  powder  in  a matrafs,  which  lute  well  with  the 
lute  of  fapience.  Put  this  matrafs  on  a mild  and  flow 
fire;  and,  when  you  fee  a white  fume  beginning  to  rile 
flop  the  fire.  When  the  matrafs  is  cold,  break  it,  and 
you  will  find  a very  fine  azure  at  the  bottom.  Now 
take  it  and  work  it  with  lukewarm  wate^  firft,  and  then 
with  cold. 

Note.  There  are  fome  who  abfurdly  wafh  it  with  lye, 
or  a ftrong  lime  water;  but  they  mil  ft  undoubtedly  fpoil 
their  azure  entirely. — What  is  re  oft  advifable,  and  in- 
deed the  only  preparation  allowable,  is  to  boll  a little 


ART  S AND  TRADES.  145 

white  honey  in  the  water,  and  Ikim  it ; and  when  that 
water  becomes  lukewarm,  waih  the  azure  with  it.  This 
laft  may  contribute  to  give  it  a fine  color,  but  the 
other  will  certainly  hurt  it. 

XCVIII.  To  make  an  admirable  white  lead,  fit  for  oil 
painting  and  coloring  of  prints. 

Grind  the  fineft  white  lead  in  flake  you  can  find,  on 
the  ftone  with  vinegar.  It  will  immediately  turn  black. 
Waili  it  well  in  a panful  of  water  and  let  it  fettle. 
Pour  off  the  water  by  inclination,  and  grind  it  again 
with  frelli  vinegar,  then  walli  it  a-new.  Repeat  this 
operation  four  or  five  times,  and  you  will  get  a moft 
beautiful  white. 

XCIX.  The  preparation  of  verdigrife. 

Grind  the  verdigrife  with  vinegar,  and  put  it  in  a 
^fiece  of  brown  bread  dough.  Bake  it  as  you  would 
bread  ; and,  when  done,  cut  it  open  and  take  it  out. 
You  will  then  have  a very  fine  verdigrife,  fit  to  work 
with,  either  in  oil  or  water,  as  you  like. 

C.  A fine  liquid  green. 

Mix  well  together,  one  pound  of  Montpelier  verdi- 
grife,  and  half  a pound  of  white  tartar  from  the  fame 
place.  Put  this  a-foaking  for  twelve  hours  in  two 
quarts  of  the  ftrongeft  vinegar,  then  reduce  it  by  boil- 
ing to  one  half.  Let  it  reft  for  two  days,  and  filter  it 
afterwards  in  a bottle,  wherein  you  will  keep  it  for 
ufe. 

Cl.  To  make  the  Stil-de-grain,  which  we  call  Brown 
pink. 

Bruife  and  boil  in  three  quarts  of  water  four  ounces 
of  French  berries,  to  the  redudion  of  one  half.  Strain 
all  through  a cloth,  and  put  in  this  juice  a dilcretion- 
able  quantity  of  whitening,  pounded  and  fitted  into  a 

N 


SECRETS  CONCERN IN& 


fubtii’e  powder,  fo  as  to  make  a tMck  pafte,  which  y<m 
put  into  fmall  bags,  and  let  to  dry  on  tiles.  When 
dry,  it  is  ufed  with  gum.  And  to-  render  it  finer* 
you  may  put  fame  gamboge* 

CIL  To  make  a fine  vermilion. 

Make  a mixture  of  cochineal  powder  and  burnt  alum. 
Stifle  it  quite  hot  in  rofe  or  plantain  water.  It  will 
give  you  the  fined:  vermilion  in  the  world. 

CIIL  A fecret  to  draw  without  either  ink  or  pencil. 

Rub  a fheet  of  paper  with  tripoly.  Then,  with  an y 
blunt  point,  form  your  drawing  on  it.  Whatever  yom. 
trace  will-  bevifible. 

CIV".  To  make  an’  imitation  of  enamel  on  tin,  for  Chim- 
ney->v  ranches,  & c. 

Get  a fheet  of  block-tin  very  clean,  and  cut  it  in  the 
form,  fliape  and  figure,  you  chufe  to  make  your  flowers 
and  other  things.  Grind  what  colors  you  propofe  to 
make  life  of,  with  clean  water,  and  each  feparatelv,  then 
1st  them  dry.  When  you  want  to  employ  them,  dilute 
them,  each  apart,  with  liquid  varnifh,  and  lay  them  on 
with  the  brufli.  Set  the  work  in  the  open  air  for  fear 
the  colors  fhouid  run,  and  when  they  are  a little  thick- 
ened and  confolidated,  finilh  drying  them  before  a gentle 
fire. 

C V.  A very  valuable  fecret  to  make  exceeding  good  cray- 
ons, as  hard  as  red  chalk.  This  fecret  is  of  the 
difeovery  of  Prince  Robert,  brother  to  Prince  Pala- 
tine. 

Grind",  on  the  fboney  fome  tobacco  pipe  clay,  with 
common  water,  fo  as  to  make  a pafle  of  it.  Then  take 
Separately  each  color,  and  grind  them,  when  dry,  on 
the  (lone,  fo  fine  as  to  fift  them  through  a filk  fievev 


ARTS  AND  TRADES* 


M7 

Mix  of  each  ©f  the  colors,  with  your  firfi:  white  pafbe, 
as  much  as  will  make  it  of  a higher  or  paler  hue,  and 
embody  the  whole  with  a little  common  honey  and  gum- 
arabic  water. 

Note.  You  mull  be  attentive  to  make  crayons  of  va- 
rious degrees  of  hues  in  each  color,  for  the  chiaros  and 
ofeuros,  or  lights  and  (hades.  Then  you  roll  each 
crayon  between  two  boards  very  clean,  and  fet  them  to 
dry  on  a iheet  of  paper  for  two  days  in  the  Iliad e.  To 
complete  their  drying,  lay  them  before  the  fire,  or  in 
the  fun  : and  then  you  may  ufe  them  with  fatisfaction. 
This  is,  it  mull  be  confejfed,  a very  valuable  compofi- 
tion. 

CVI.  To  render  the  Hone-cinnabar  and  vermilion  finer, 

and  at  the  fame  time,  to  prevent  them  from  black- 
ening. 

1.  You  raife  the  hue  of  the  Hone-vermilion,  if,  in 
grinding  it,  you  add  gamboge  water,  tinged  with  a lit- 
tle faffron.  This  preparation  extends  only  to  the  red! 

2.  With  refped  to  the  orange  color  you  muH  add  ,, 
fiome  minium  to  it. 

3.  For  the  yellow,  put  a difcretionable  quantity  of 
orpine  in  cakes,  prepared  as  follows.' — Take  the  fineft 
orpine  you  can  find,  and  grind  it  well  with  water. 
Make  it  in  little  cakes,  and  fet  it  to  dry  on  paper,  as 
you  do  with  every  other  fort  of  color.  When  dry,  pul- 
verife  and  ufe  it. 

4.  For  the  gridlin,  take  French  forrel  and  boil  it  by- 
itfelf  in  water,  to  draw  as  flrong  a tinflure  from  it  as 
you  poffibly  can.  Then  have  white  lead,  (dried  in  cakes, 
and  prepared  after  the  method  above  mentioned  for  the 
orpine),  and  grind  it  a-new  with  this  forrel  tinfhire, 
then  dry  it.  Grind  and  dry  it  again,  and  repeat  this 
operation  with  the  forrel  tindure,  till  you  have  obtain- 
ed the  defired  point  of  color. 


148  SECRETS  CONCERNING 

CVII.  The  true  procefs  ufed  in  the  compofition  of  the 
Eadern  carmine. 

I.  Have  a glazed  pipkin,  quite  new,  holding  fully 
two  Englifli  quarts.  Walh  it  with  boiling  water,  then 
fill  it  with  fpring  or  river  water,  very  clean  and  filter- 
ed. Set  it  on  blafling  coals,  and  when  it  begins  to 
boil  throw  in  a drachm  of  chouan  in  fine  powder, 
which  you  boil  very  quick  for  near  a quarter  of  ail 
lioiir^.  Then  drain  this  water  through  a cloth  waflied 
in  lye,  and  not  with  any  foap,  and  receive  it  in  another 
new  glazed  pipkin,  cleaned  and  waflied  as  the  fird.  Put 
this  on  a fire,  not  quite  fo  blading  as  the  fird  j and, 
when  it  begins  to  give  flgns  of  boiling,  throw  in  one 
ounce  of  the  fined  cochineal,  pulverifed  very  fine.  Stir 
often  with  a little  hazel-tree  dick,  dripped  of  its  peel, 
and  let  boil  gently  for  near  a quarter  of  an  hour  j then 
throw  in  fixteen  grains  of  autour,  in  fubtile  powder, 
and  keep  it  on  the  fame  degree  of  fire,  boiling  for  half 
a quarter  of  an  hour.  Take  it  off  from  the  fire,  and  throw- 
in  fixteen  grains  of  Roman  alum  in  powder,  then  drain 
it  immediately  through  a clean  cloth,  waflied  with  lye, 
and  no  foap,  and  receive  it  in  two  different  large  china 
bowls,  capable  to  contain  more  than  three  pints  of  li- 
quor a-piece,  new  and  perfe£tly  clean.  Place  thefe  in  a 
room,  where  they  will  be  perfectly  free  from  dud,  and 
let  them  red  there  for  a week,  that  the  carmine  may 
have  time  to  make  a precipitation. 

2,.  At  the  end  of  this  term,  decant  out  gently  your 
tin&ure  into  two  other  China  bowls,  of  the  fame  fize 
as  the  two  former,  and  as  perfe&ly  clean,  taking  great 
care  in  decanting,  to  do  it  fo  gently  that  the  liquor  may 
not  carry  the  carmine  along  with  it.  Then  letting  dry 
in  a fliade  the  carmine,  which  fliall  have  been  left  in 
the  bottom  of  your  bowls,  gather  it  with  a little  brufli, 
and  keep  it  very  cleanly. 

3.  Eight  or  ten  days  afterwards,  more  or  lefs,  de- 
cant again  the  tin&ure  which  is  in  the  fecond  bowls,  in- 
to a new  varniflied  pipkin,  then  dry  and  gather  the 


arts  and  trades . 


149 

carmine,  which  is  at  the  bottom,  in  the  fame  manner  as 
the  firft. 

4.  Then  fet  the  pipkin,  in  which  the  carmine  has 
been  decanted  for  this  fecond  time,  on  the  fire,  and  va- 
porife  the  liquor  gently,  till  the  ground  remains  in  the 
confiflence  of  a pap.  This  pap-like  ground  mufl  then 
be  put  into  feveral  fmall  china  cups,  and  placed  in 
the  fun  to  dry,  which  will  procure  you  again  another 
carmine  darker,  and  much  lefs  valuable  than  the  fir  ft. 
Should  there  happen  any  moiftnefs  on  your  laft  cups, 
take  it  off  immediately,  but  gently,  and  with  a great 
deal  of  care, 

§.  In  order  to  take  the  water  off  from  your  china 
bowls  you  might  make  ufe  of  another  method,  viz, 
a very  fine  and  clean  fponge,  in  the  following  manner. 
Dip  your  fponge  into  very  clear  and  pure  water,  and 
there  work  it  well  with  your  hand,  foaking  and  prefling 
it  alternately  till  you  have  rendered  it  very  foft.  Then 
prefs  and  fqueeze  it  quite  dry  in  a clean  towel.  Now,  if 
you  only  approach  it  to  the  fuperfice  of  the  tinflured 
water,  it  will  immediately  fill  itfelf  with  it,  and  you  may 
fqueeze  it  into  another  empty  bowl,  thus  repeating  the 
fame  procefs,  till  you  have  got  it  all  out  of  the  fir  ft 
bowls  $ taking  care  every  time  you  approach  it  to  the 
furface  of  the  water,  left  it  iliould  touch  the  carmine ; 
for  no  doubt  but  it  would  carry  fome  along  with  the 
water. 

6.  If  you  diffolve  one  drachm  of  mineral  cryftal  into 
this  tin&ure,  by  boiling  it  to  that  effeft  for  five  or  fix 
minutes,  it  will  help  a great  deal  the  precipitation  of 
the  color,  from  which  you  take  out  afterwards  the 
water  with  a fponge,  as  we  faid  before.  Should  the 
water  you  have  thus  drawn  out  be  ftill  tinged,  you  may 
add  fome  more  mineral  cryftal  to  it  again  ; boil  it  as  be- 
fore, ftrain  it  through  a cloth,  and  let  it  fettle.  By 
thefe  means  you  will  have  very  fine  crimfon  carmine. 


SECRETS  CONCERNING 


150 

GVIII.  The  procefs  obferved  in  making  the  lake* 

1.  Take  one  pound  of  Alicant  kali,  or  Bril-afh,  pui- 
verifed,  which  put  in  a kettle  with  four  quarts  of  fpring- 
water.  Boil  the  whole  for  the  fpace  of  a quarter  of  an 
hour,  keeping  ftirring  all  the  while  with  a flick,  then 
take  it  off  from  the  fire,  and  let  it  cool,  fo  as  to  be  able 
to  keep  your  finger  in  it  without  fcalding.  When  it  is 

in  that  hate,  throw  it  in  a jelly-bag,  made  of  cloth,  to  » 
filter  it,  and  render  it  perfectly  clear.  Put  it,  next,  in 
a new  glazed  pipkin,  with  one  ounce  of  finely  pulverifed 
cochineal,  previoufly  diluted  by  degrees  with  fome  of  j 
the  fame  lye.  Set  it  a-boiling  for  half  a quarter  of  an 
hour,  and  never  ceafe  to  flir  with  a flick  all  the  while 

it  is  on  the  fire. You  may,  if  you  chufe,  add  one 

drachm  of  terra  merita  in  fine  powder,  at  the  fame  time 
with  that  of  the  cochineal ; it  will  render  your  lake  the 

redder. When  the  whole  fhall  have  boiled  the  pre- 

i’cribed  time  of  half  a quarter  of  an  hour,  take  it  off  the 
fire,  and  let  the  tincture  cool,  in  order  to  pafs  it  through 
a cloth,  or  the  above-mentioned  jelly-bag.  Set  a large 
flone  pan  under  the  bag  to  receive  the  tindlure  which 
fhall  filter  ; and,  when  all  is  well  drained,  take  the  bag, 
turn  it  to  throw  off  all  the  dregs,  and  wafh  it  well,  in- 
fide  and  outfide,  in  clean  water,  and  wring  it  quite 
dry. 

2.  Now  hang  again  this  fame  bag  at  two  feet  diflance, 
or  thereabouts,  above  the  pan  wherein  the  tindture  did 
run,  and  now  is.  Diffolve,  in  about  two  quarts  of  warm 
fpring-water,  fix  ounces  of  Roman  alum  well  pounded, 
that  it  may  more  readily  melt.  When  this  diffolution 
is  no  more  than  lukewarm,  have  l'omebody  to  pour  it 
for  you  in  the  above  jelly-bag,  while  you  flir  with  a 
flick  what  runs  from  it  into  your  tindture,  and  do  fo, 
till  the  whole  is  paffed  through,  and  the  tincture  froths 
no  more. — Then  wring  well  your  bag  again,  to  exprefs 
all  t he  alum’s  diffolution  from  it  into  your  tindture,  and 
>v,afh  it  again  afterwards  in  clear  water,  as  before. 

3.  Have  another  flone  pan  like  the  fir fl,  hang  your 
bag  again  over  it,  and  pour  all  your  tindture  in  it.  If 


ARTS  AND  TRADES . 


151 

it  run  clear  like  water,  you  may  then  let  it  go  fo  ; if 
not,  put  it  again  in  the  bag  over  the  other,  and  conti- 
nue lo  to  do  till  it  abfolutely  does  run  clear.  If,  how- 
ever, after  having  repeated  this  three  or  four  times,  it 
fliould  continue  to  run  tinged,  diffolve  two  or  three 
ounces  more  of  pulverifed  Roman  alum  in  about  two 
quarts  of  that  very  tinged  water,  then  ftir  and  mix  it 
well  in  the  whole  quantity  of  tincture,  then  pour  it  again 
in  the  bag  where  the  lake  is,  re-pouring  again  and  again 
what  fhall  run  firfi:  from  it,  till  it  runs  quite  clear,  and 
does  not  even  ftain  the  paper. 

4.  Then  let  well  drain,  the  lake  which  is  in  the  bag  j 
and  with  a box-fpoon  take  it,  and  fpread  it  on  pieces  of 
cloth,  laid  on  plaiftered  ftones,  and  let  it  dry  in  the  fhade 
where  there  is  no  duft,  or  where,  at  lead,  you  may  pre- 
ferve  it  from  any. 

CXI.  To  make  the  fine  columbine  lake. 

1.  Take  half  a pound  of  the  fined  Brazil-wood  you 
can  find.  Cut  it  in  fmall  bits,  and  pound  it  in  an  iron 
mortar.  Put  this  in  a new  and  glazed  pipkin  ; pour 
over  it  two  quarts  of  ftrong  wine  vinegar.  Let  this 
j'nfufe  without  the  affiftanee  of  any  heat  for  three  whole 

I days.  Boil  it  next  for  half  an  hour,  then  add  one  ounco 
ot  pulverifed  Roman  allum,  and  boil  it  again  for  the 
fpace  of  three  quarters  of  an  hour,  that  the  alum  may 
the  more  perfe&ly  be  diffoived,  and  the  ftronger  the  co- 
lor. 

2.  Take  the  pot  off  from  the  fire  ; and,  rafping  the 
fofteft  part  of  a dozen  of  found  or  cuttle-fifh  bones, 
add  this  powder  to  it.  Replace  the  pot  on  the  fire,  and 

| ftir  the  contents,  with  a bit  of  cane,  till  you  fee  a froth 

If  rifing  on  the  top  of  the  compofition  ; when  immediately 

I taking  the  pot  off  from  the  fire  again,  you  cover  it  with 
its  lid,  and  let  it  (land  for  a week.  During  that  fpace 
j of  time  you  muff,  however,  carefully  ftir  this  matter, 
with  the  cane  above-mentioned,  four  times  a-day. 

3.  Have  next  a glazed  pan,  which  you  fill  with  dry 
fand  as  high  as  three  fingers  from  the  brim.  In  this  fand 


SECRETS  CONCERNING 


*52 

put  your  pot  half-way  in.  Place  all  011  a charcoal  fire, 
till  it  nearly  boils  ; then,  taking  the  pot  off  from  the 
fire,  run  the  liquor  through  a clean  cloth.  Put  it  in  dif- 
ferent retorts,  and  fet  them  half-way  in  your  fand  again, 
which,  by  this  time,  ought  to  be  quite  cold.  Replace 
all  on  the  fire,  as  before,  and  keep  it  there  till  it  begins 
to  fimmer  ; then,  taking  it  off  from  the  fire,  let  it  cool, 
and  the  lake  is  done.  But  it  muff  not  be  ufed  till  twelve 
days  after,  during  which  time  let  it  reft. 

Note.  When  the  tindhire  is  in  the  retorts,  you  may, 
if  you  chufe,  put  in  each  of  them  half  a gill  of  lye,  made 
With  vine-branch  allies — When  you  put  the  powder  of 
cuttle-filli  bones  in  the  tindhire,  you  mull  take  care  it 
is  warm — The  refidue  which  is  found  at  the  bottom  of 
the  retorts  ought  not  to  be  thrown  away,  as  it  is  very- 
good  to  paint  in  water  colors. 

CX,  A fine  red  water,  for  miniature-painting. 

1.  Put  in  a new  glazed  pipkin,  one  ounce  of  Fer- 
namburg  Brazil  wood,  finely  rafped.  Pour  three  pints 
of  fpring  water  on  it,  with  fix  drachms  of  fine  white  ifin- 
glafs  chopped  very  fmall.  Place  the  pot  on  warm  alhes, 
and  keep  it  there  for  three  days,  during  which  you  are 
to  keep  up  the  fame  degree  of  heat. 

x.  When  the  ifinglafs  is  melted,  add  two  ounces  of 
kerms  in  grain,  one  of  alum,  and  three  drachms  of 
borax,  all  of  them  well  pounded  into  powder.  Boil  this 
gently  to  the  reduction  of  one  half;  then  Itrain  the  liquor 
through  a cloth,  bottle  and  Hop  it  well,  and  fet  it  in  the 
fun  for  a week  before  ufing. 

Note.  This  water  may  very  properly  be  ufed  as  a walh 
to  give  an  agreeable  bloom  to  paie  faces. 

CXI.  The  receipt  of  the  fine  Venetian  lake. 

1.  Take  one  pound  of  good  pearl  allies.  Put  it  in 
a large  copper  ; then  pour  over  it  fix  gallons  of  fpring 
water.  Should  you  not  have  any  fpring  water,  take  ri- 
ver, but  no  pump  water.  Let  the  pearl  allies  foak  thus 


ARTS  AND  TRADES. 


*'55 

twenty-four  hours,  after  which,  fet  the  copper  on  the 
I fire,  and  boil  it  for  one  quarter  of  an  hour.  Then  filter 
| this  lye  through  a cloth  jelly-bag,  and  receive  the  fil- 
| tration  in  a ftone  pan. 

2..  If,  at  firft,  the  lye  did  not  run  quite  clear,  filter  it 
till  it  does  : and  then,  changing  the  pan  only  under- 
neath, pour  what  ran  thick  in  the  firft  pan  in  the  bag 
again.  When  all  is  new  filtered  and  clear,  put  it  in  the 
copper  again,  which  mnft  have  been  previoufly  well 
walhed,  and  fet  it  on  the  fire  to  boil.  When  it  does 
boil,  throw  in  two  pounds  of  fine  fcarlet  flocks,  which 
you  boil  to  whitenefs.  Then  filter  again  this  lye  tinged 
with  fcarlet  color,  in  the  before-mentioned  jelly-bag, 
and  prefs  well  the  flocks,  that  there  may  not  remain  any 
color  in  them. 

Qbierve,  that  in  order  your  bag  may  ferve  you  both 
for  the  lake  and  tindhire  without  being  at  the  trouble 
of  cleanfing  it,  you  muft  not  filter  through  it  the  fecond 
lye  in  which  the  fcarlet  is.  For  fhould  you  pour  this 
lye  from  the  copper,  diredfly  into  it,  the  fcarlet  flocks 
would  undoubtedly  run  with  the  lye,  which  would  give 
you  an  infinite  deal  of  trouble  to  get  out  of  the  bag,  af- 
ter the  filtering  of  the  tincture.  And  the  leaf!;  bit  of 
it  would  entirely  fpoil  the  lake.  Therefore,  to  avoid  all 
thefe  inconveniencies,  ftrain  your  fecond  lye  either 
through  a cloth  fufpended  by  its  four  corners,  or  through 
another  bag  by  itfelf. 

3.  While  the  tindlure  is  filtering,  get  the  copper  well 
fcoured,  cleaned,  and  wiped  dry.  Put  the  filtered  tinc- 

j ture  in  it.  DofTolve,  over  the  fire,  and  in  a copper 
or  glazed  earthen  faucepan,  half-a-pound  of  Roman 
alum  in  one  quarter  of  fpring  water.  Then  ftrain  it 
quickly,  and,  while  warm,  pour  it  in  your  tindfure, 
keeping  ftirring  all  the  while,  and  afterwards,  till  all 
the  froth  has  quite  fubfided.  Boil,  next,  all  together 
for  the  fpace  of  half  a quarter  of  an  hour.  Then 
throw’ it  in  the  fame  bag  that  filtered  your  firft  lye, 
and  receive  the  filtration  into  a clean  ftone  pan. 

4.  Befides  this,  boil  again,  in  another  quart  of 
fpring  water,  half  a pound  of  Fernainburg  Brafil  wood, 


*54 


SECRETS  CONCERNING 


cut  and  bruifed  in  an  iron  mortar.  Strain  it  througk 
a cloth,  and  pour  it,  along  with  the  above  difiblution  of 
Roman  alum,  in  the  jelley-bag,  and  Itir  it  to  run  all 
together. 

5.  After  all  is  run  out  of  the  bag,  throw  in  again 
half  a pint  of  quite  clear  and  pure  fpring  water. 

6.  When  nothing  runs  any  more  out  of  the  bag,  the 
lake  is  left  in  it.  Take  it  out  with  a box  fpoon,  as  we 
laid  in  the  preceding  article,  and  fpread  it  on  plainer  fiat 
iiones,  three  fingers5  thick,  and  about  half  a foot  fquare,' 
covered  with  white  cloth  of  the  fame  fize.  For 
fhould  there  be  no  cloth  on  the  plaifter,  the  lake  would 
ftick  to  it. 

Note.  It  often  happens  for  the  fir  ft  water  which  runs 
out  of  the  bag  to  be  muddy,  and  to  carry  fome  lake 
along  with  it.  But  you  mult  continue  filtering  till  it 
comes  bright  and  clear.  Then,  taking  off  the  pan  from 
underneath,  and  fubftituting  another,  you  put  thatrauddy 
liquor  into  the  bag  again. — Should,  by  chance,  the  fil- 
tration continue  to  run  red,  as  it  fome  times  happens, 
you  muft  ftill  keep  filtering  the  liquor  through  the  bag, 
till  it  is  clarified. 

CXII.  Directions  for  coloring  prints. 

1.  All  the  colors  which  are  ufed  for  coloring  prints 
are  grinded  with  gum-water  ; the  calcined  green  only 
excepted,  which  grinds  with  vinegar. 

2,.  The  chief  of  thefe  colors  are,  fine  azure,  vermi- 
lion, Venetian  lake,  fine  verditure,  white  lead,  calcined 
green,  umber,  Cologn,  earth,  indigo,  French  berries, 
juice,  yellow  ochre,  yellow  mafficot,  white  mafficot, 
brown  ochre,  bifitre,  or,  prepared  foot,  lamp-black,  and 
brown  red. 

3.  For  complexions,  you  make  a mixture  of  white 
and  vermilion,  more  or  lefs  according  as  you  want 
the  color  more  or  lefs  bloody.  For  the  lips,  it 
is  a mixture  of  Jake  and  vermilion.  And  the  lhades 
are  made  with  white  and  vermilion,  and  a great  deal  of 
jamber. 


ARTS  AND  TRADES . 


Us 

4.  For  fair  hair,  you  join  a good  deal  of  white  with 
Yery  little  umber.  If  a carrotty  color,  take  yellow 
ochre  and  brown  red  the  fhade  with  bifire  and  lake* 
mixed  together.  If  light  and  like  filver,  you  only 
mix  fome  black  and  white  and  umber  together. 

5.  Cloths  are  made,  if  linen,  with  white  lead  and  a 
little  blue  ; if  fluffs,  with  white  lead  alone,  and  the 
fhades  with  a grey  color,  made  by  means  of  a mixture 
of  black  and  white  lead  together.  If  a white  cloth, 
you  muff  make  a mixture  of  white  and  umber  together, 
and  you  fhade  it  with  a compound  of  umber  and  black. 
If  a red  cloth,  ufe  vermilion,  in  the  lighter  parts  of 
the  folds  j lake  and  vermilion  for  the  clear  fhades  ; and 
the  lake  alone,  laid  on  the  vermilion  will  form  the  dark 
fhades. 

CXIII.  Directions  for  the  mixture  of  colors. 


1.  The  pale  yellow,  for  the  lights,  is  made  with 
white  maflicot.  The  chiaro  ofcuro,  with  the  mafhcot 
and  umber.  The  dark  fhade,  with  umber  alone. 

2.  The  orange  color  Is  made  with  black  lead  for  the 
lights,  which  you  fhade  with  the  lake. 

3.  The  lake  is  ufed  very  clear,  for  the  lights,  in  dra- 
peries ; and  thicker,  for  their  fhades. 

4.  The  purple  is  made  with,  blue,  white,  and  lake, 
for  the  lights  -r  blue  and  lake  only  for  the  clear  fhades, 
and  indigo  and  blue  for  the  darker  ones. 

5.  The  pale  blue  is  ufed  for  the  lights,  and  for  the 
clear  fhades  a little  thicker  ; but,  for  the  darker  fhades, 
mix  the  indigo  and  blue  together. 

6.  The  gold  like  yellow  is  made  with  yellow  maflicot 
for  the  lights  ; and  t Lie  clear  fhades  with  a mixture  of 
black  lead  and  mafficot  ; the  darker  fhade,  with  lake-, 
yellow  ochre,  and  very  little  black  lead;  and  the  darker 
of  all,  with  Cologn  earth  and  lake. 

7.  The  green  is  of  two  forts. — The  firfl  is  made  with 
mafficot  and  blue,  or  blue  and  white  ; and  for  the  fhades 
you  make  the  blue  predominate  in  the  mixture. — The 
other  is- made  with  calcined  green  $ and  French  berries-9,' 


SECRETS  CONCERNING 


*56 

juice,  mixed  with  calcined  green  ; and  you  may  form 
their  Ihades  by  an  addition  of  indigo. 

8.  For  trees  you  mix  green  and  umber  together. 

9.  The  grounds  are  made  in  the  fame  way  ; where- 
ever  there  is  any  green,  you  take  calcined  green,  with 
French  berries’ juice. 

10.  For  the  distances,  you  mix  green  and  blue  toge- 
ther ; and  mountains  are  always  made  with  blue. 

11.  The  Ikies  are  likewife  made  with  blue,  but  you 
irji.ft  add  a little  yellow  to  them,  when  it  comes  near 
the  mountains  ; and,  to  make  the  tranfition  between  that 
and  the  blue,  mix  a little  lake  and  blue  together  to 
foften  it. 

12.  Clouds  are  made  with  purple  ; if  they  beobfcure, 
you  mull  mix  lake  and  indigo  together. 

13.  Stones  are  made  with  white  and  yellow  mixed  to- 
gether j and  their  Ihades  with  black. 

CXIV.  Directions  for  painting  frefco. 

Begin  fird,  by  laying  on  the  intended  wall  a coat  of 
flfted  river  fand,  mixed  with  old  Hacked  line  pul- 
verifed  and  fifted  alfo.  This  coat  is  not  to  be  laid  on  the 
wad,  but  in  proportion  as  you  paint  ; therefore,  you 
are  to  prepare  no  more  at  a time  than  you  are  fure  to 
paint  over  in  one  day,  while  frelh  and  moift.— The  bo- 
dy of  the  wall  on  which  you  lay  this  coat  muft  previ- 
oully  be  pargetted  with  plaifter,  or  with  a mortar  made 
with  fand  and  lime.  And  if  the  paintings  are  to  be  ex- 
pofed  to  the  injuries  of  the  weather,  the  malon’s  work 
muft  be  made  of  bricks  or  free  ftones  very  dry. 

2.  Before  you  begin  to  paint,  you  muft  prepare  your 
defigns  in  their  full  intended  fize  on  paper,  and  chalk 
them  one  after  another,  as  you  go  on,  on  the  wall,  in 
proportion  as  you  work,  and  no  longer  than  half  an 
hour  after  the  coat  of  prepared  river  land  above  men- 
tioned has  been  laid  on,  and  well  poliihed  with  the 
trowel. 


ARTS  AND  TRADES , 


157 


3.  In  thefe  forts  of  paintings  all  the  compounded  and 
artificial-made  colors,  as  well  as  moft  of  the  minera 
ones,  are  rejefted.  They  ufe  hardily  any  other  but 
earths,  which  may  preferve  their  hue,  and  defend  it 
from  being  burnt  by  the  lime.  And,  that  the  work 

I may  for  ever  preferve  its  beauty,  you  mu'ft  obferve  to 
employ  them  quickly,  while- the  coat  underneath  is  fill! 
moift ; and  never,  as  fome  do,  touch  them  over  after 
they  are  once  dry,  with  colors  diluted  in  yolks  of  eggs, 
glue,  or  .gum,  beeaufe  thefe  colors  always  blacken,  and 
never  keep  that  vivacity  and  brilliancy  thofe  have 
which  have  been  laid  at  fir  ft  when  the  ground  was 

| moift.  Befides,  in  the  cafe  of  paintings  expofed  in 
the  air,  this  fort  of  touching  up  is  never  good  for 
any  thing  ; and,  too  often,  l’cales  off  in  a very  fliort 
I time. 

CXV.  Di  e&ions  for  the  choice,  ufe,  and  compofition, 
of  the  colors  employed  for  the  above  purpofe. 

1 The  colors  made  ufe  of,  for  the  above  purpofe,  are 
fuch  as  follow. 

1.  The  white.  This  is  made  with  a lime  which  has 
j been  flacked  for  a great  while,  and  white  marble  in 

fubtile  powder,  mixed  in  about  equal  quantities.  Some- 
I times  no  more  than  a quarter  part  of  marble  duft  is  re- 
quired ; which  depends  entirely  on  the  quality  of  the 
lime,  and  cannot  be  known  but  when  you  come  to  ufe 
•i  j k ; for  if  there  be  too  much  marble,  the  white  will 
; I turn  black. 

2.  Ochre,  or  brown  red,  is  a natural  earth. 

r i 3.  Yellow  ochre  is  alfo  a natural  earth,  which 
!c  i comes  red  if  you  burn  it. 

II  j 4.  The  cbfcure  yellow,  or  yellow  ochre,  which  is 
ft  ! alfo  a natural  earth,  and  filmy,  is  to  be  got  by  the 
i*  iftreams  of  iron-mines.  It  receives  a fine  color  from  cal- 
ls dilation. 

5.  Naples  yellow,  is  a fort  of  filth  which  gathers 
round  the  mines  of  brimftone  : and,  though  it  be  ufed 
in  frefco-paintings,  its  color  neverthelefs,  is  not  f‘o  go  fid 

O 


SECRETS  CONCERNING 


158 

as  that  which  is  made  of  earth,  or,  yellow  ochre  and 
white  mixed  together. 

6.  The  purple  red  is  a natural  earth,  the  product  of 
England,  and  it  is  ufed  inflead  of  lake. 

7.  The  terverte,  from  Ver<?na  in  Lombardy,  is  a na-  ! 
tural  earth,  which- is  very  hard  and  dark.  There  is 
tilfo  another  fort  of  terverte. 

8.  The  ultramarine,  or,  lapis  lazuli,  is  a hard  done, 
and  of  a very  difficult  preparation.  This  color  of  the  I 
manner  of  preparing  which  we  ihall  give  ( § ix,.  Art. 
cxxxiii.  ) a juft  and  precife  account,  fubfifts  and  "keeps 
itfelf  fine  much  longer  than  any  other  color.  It  is  not 
to  be  grinded,  but  diluted  only  on  the  pallet  with  oil. 
As  it  is  very  dear,  you  may  fpare ufing  it  in  frefco  paint- 
ings, and  fupply  it  by  fmalt,  which  anfwers  the  fame 
purpofe,  particularly  in  ikies. 

9.  Smalt  is  a blue  color,  which  has  very  little  fub- 
flance.  It  is  ufed  in  great  landscapes,  and  ftands  very 
well  the  open  air. 

10.  Umber  is  an  obfcure  earth.  It  requires  to  be 
calcined  in  an  iron  box,  if  you  want  to  make  it  finer,  ! 
browner,  and  of  a better  look. 

11.  Cologn  earth  is  a fort  of  rufby  black,  which  is  apt  1 
-to  difcharge,  and  to  turn  red. 

12.  The  earthen  black,  is  a black  which  comes  from 
Germany. — There  is  alfo  another  fort  of  German  black, 
which  is  a natural  earth,  and  makes  a bluifh  black,  like, 
that  of  charcoal.  This  fort  of  black  is  that  which  is 
ufed  for  making  printers*  ink.  There  is  another  fiili, 
which  is  made  with  burnt  wine-lye. 

Such  are  ail  the  colors  which  are  preferable  to,  be  ; 
ufed  in  frefco-painting.  Grind  and  dilute  them  with 
writer  ; before  beginning  to  work,  prepare  your  prin-  j 
-cipal  colors,  and  put  each  by  themfelves,  in  fmali  gal-  j 
Tipots.  But  it  is  neceflary  to  know,  that  except  they  ! 
purple  red,  the  browjn.  red,  the  yellow,  ochre,  and  all  the.  j 
blacks,  (thofe  particularly  which  have  pafled  through  | 
'.the  fire)  turn  paler  as  the  frefco  dries. 


ART  S AND  TRADES.  15? 

CXVI.  Directions  for  painting  in  oUdon  a wail. 

Method  1., 

You  nmft,  when  the  wall  is  perfe&ly  dry,  give  it  two 
cr  three  coats  of  boiling  oil,  , or  more,  if  necellary,  lo 
that  the  face  of  the  wall  may  remain  greafy,  and  can 
foak  in  no  more  ; then  lay  another  coat  of  liccative  co- 
lors, which  is  done  as  follows  : Grind  fome  common 

whitening,  or  chalk.,  red  jochre,  and  other  forts  of  earth, 
pretty  ffciff,  and  lay  a coat  of  it  on  the  wall.  When  this 
is  very  dry,  then  draw  and  paint  on  it  whatever  you 
will,  obferving  to. mix  a little  varnifh  among  your  co- 
lors, that  you  may  not  be  obliged  to  varnilh  them  after- 
wards,., 

CXVtt.  Method  a. 

There  are  fome  who  prepare  the  wall  another  way,  in 
brder  it  indy  fooner  dry,  and  that  the  dampnefs  fhould 
not  occalion  the  colors  to  fcale,  as  it  fometimes  happens, 
on  account  of  the  oil  which  refills  it,  and  prevents  it 
from  fweating  out  through  the  pores  of  the  wail.  They 
make  a cement  with  the  lime  and  marble  duft,  or  grind  - 
id  tiles';  this  they  lay  on  the  wail  with  the  trowel,  with 
which  they  fmoothen  it,  and  then  give  it  a coat  of  lint- 
feed  oil  with  a large  brulh.  In  the  next  place,  they 
prepare  a compofition  of  Greek  pitch,  maftich,  and  coarfe 
varnifli,  which  they  boil  all  together  in  a pipkin,  and 
lay  afterwards,  firft  with  a brulh,  then  fmoothen  with  a 
hot  trowel,  in  order  to  fpread  it  better,  and  more  equal- 
ly. When  this  is  done,  they  lay  on  the  wall  the  coat  of 
ficcative  colors  above  mentioned,  then  draw  their  de- 
fign  and  paint. 

CXVIII.  Method  3, 

Others  again  make  a cement,  or  mortar,  with  lime, 
brick-dufl  and  fand.  And,  when  this  is  dry,  they  mak§ 
another  with  lime,  fifled  brick-dufl,  and  firuths*  e.m- 


SECRETS  CONCERNING 


i<Sq 

■fcers,  or  iron  fcum,  all  in  equal  quantities.  Beat  and  : 
incorporate  all  this  together,  with  whites  of  eggs  and  | 
lintfeed  oil,  and  it  wilLmake  fo  ftrong  a cement  as  can- 
not be  equalled  by  any  thing  elfe.  Its  nature  is  fuch, 
that  while  you  are  laying  it  on,  you  muft  not  flop  and 
leave  it  till  you  have  finifhed,  otherwife  it  will  allured]/ 
crack  in  every  one  of  thofe  places  where  you  lliall  have  j 
relumed  your  work.  Therefore,  as  foon  as  you  begin 
to  lay  it,  go  on  without  interruption,  till  the  whole 
wall  is  entirely  covered  with  it,  and  totally  poliilied. — - 
And  when  dry,  lay  the  above  mentioned  coat  of  ficca- 
tlve  colors,  and  proceed  according  to  the  other  direc- 
lions.. 

CXXX.  Dire&ions  for  painting  in  oil  on  wood. 

Lay  fir  ft,  one  coat  of  fize  on  the  wood  ; then  another 
of  w hitening  diluted  with  fize  j then  another  again  of 
boiling  oil,  as  mentioned  in  the  above  Art.  cxvi.  When 
this  la  ft  is  thoroughly  dry,  you  draw  your  defign,  and 
paint  as  ufual. 

CXX,  Directions  for  painting  in  oil  on  canvas, 

3,  Chufe  a fine  and  fmooth  tick  or  cloth,  which  nail 
on  a frame.  Pafs  over  it  firft:  a coat  of  fize,  and  when, 
dry,  rub  it  over  with  a pounce  ftone  to  eat  ofF  all  the 
knobs  and  knots.  The  fize  which  you  put  firft:  on  the 
cloth  is  intended  to  lay  down  all  the  threads,  and  fill 
up  all  the  fmall  holes,  that  the  color  may  not  pafs 
through. 

2.  When  the  cloth  is  dry,  lay  on  a coat  of  fimple  co- 
lor, which  may  not  deftroy  the  others  ; ,for  example, 
brown-red,  which  is  a natural  earth,  full  of  fubftance, 
and  lafting.  You  may  mix  it,  if  you  like,  with  a little 
white  lead,  it  will  dry  the  fooner.  To  grind  this  co- 
lor, they  ufe  nut  or  lintfeed  oil  ; and  in  order  to  lay  it 
as  thin  as  it  is  poffibie^  they  ufe  a large  knife  made  on 
purpofe. 


ARTS  AND  TRADES. 


161 

3.  When  this  color  is  dry,  you  are  to  rub  it  again 
with  the  pounce  ftone,  to  render  it  fmoother.  Then 
lay  another  coat  of  white  lead  and  charcoal  black,  to 
render  the  ground  greyifh.  In  this,  as  well  as  in  the 
preceding  coats,  yon  ran  ft  take  care  to  put  as  little  co- 
lor as  yon  poffibly  can,  to  prevent  the  cloth  from  crack- 
ing, and  for  the  better  prelervation  of  the  colors  which 
are  to  be  laid  afterwards  in -painring.  For  it  is  proper 
to  obferVe,  that  could  there  be  no  ground  at  all  laid  on 
the  canvas  of  a pidture,  previous  to  the  painting  of  it, 
and  fhould  one  paint  diredtly  on  the  bare  cloth,  without 
any  other  preparation  at  all,  the  colors  would  appear 
much  more  to  their  advantage,  and  prefer  ve  their  bright  - 
nefs  much  longer.  A proof  of  this  affertion  may  be 
found  in  the  practice  of  Paul  Veronefe,  and  Titian,  who 
ufed  to  impregnate  their  canvas  with  water  colors  only, 
and  paint  afterwards  in  oil  over  that  ground.  This 
caftom  of  theirs  has  not  a little  contributed  to  render 
their  pieces  more  lively  and  bright,  becaufe  the  ground 
ip  water,  color  draws,  and  foaks.  the  oil  off  the  colors, 
which  muff  render  them  much  finer,  fince  the  greateffc 
caufe  of  their  dulnefs  arifes  from  nothing  but  the  oil 
with  which  they  are  diluted. 

4.,  ..They  therefore,  who  wifll  to  fee  their  works  keep 
bright  and  lively,  ufe  as  little  oil  as  poffible,  and  keep 
their  colors  more  ftiff,  mixing  a little  oil  of  fpikeamongft 
them,  which  indeed  vaporifes,  very  foon,  but  affiffs  in 
rendering  them  more  fluid  and  tra&able  in  working. 

5.  Another  caufe  of  the  colors  not  keeping  a long 
while  their  beauty,  is  when  they  a-re  too  much  torment- 
ed on  the  pallet,  as  it  often  happens  that  painters  con- 
fufe  , thern  in  working,  .Whenever  this  is  the  cafe, 
they  muff  needs  be  hurt,  as  there  are  many  which  adul- 
terate, and  olherwife  corrupt  the  others,  and  fpoil  the 
vivacity  of  their  taint.  ■ Therefore,  we. cannot  recom- 
mend too  much  to  be  cautious  and  clean  in  employing 
them,  taking  care  to  lay  them  as  diffinff  and  feparate  as 
poffible,  each  by  themfelves,  on. the  pallet,  without  mix- 
ing them  too  much  with  the  brufh  or  pencil.  Never 
mingle  together  thofe  colors  which,  are. enemies  to  each. 

O , 2i  .. 


SECRETS  CONCERNING 


162 

other,  as  all  the  blacks  are,  particularly  the  lampblack  f 
but  as  much  as  poffible,  try  fto  ufe  them  feparately  by 
themfelves.  Nay,  when  there  is  an  occafion  of  giving 
more  ftrength  to  fome  parts  of  a pi&ure,  flay  till  it  is 
dry  before  you  touch  it  up  again,  if  tbofe  colors  are 
obnoxious  to  the  others  with  which  you  are  to  do  it. 
Therefore  he  fhows  his  judgment  in  painting,  who  is 
not  precipitate  in  laying  his  colors  on  his  pictures,  but 
lays  them  thick  enough,  and  covers  at  feveral  times  the 
carnations,  which,  in  terms  of  art  is  called  empaler. 

6.  As  to  what  concerns  the  firft  laying  of  grounds  on 
canvas,  in  water  colors,  it  is  a method  not  commonly 
pradtifed,  becaufe  they  may  fcale,  and  cannot  be  rolled 
without  fome  difficulty.  For  this  reafon,  the  cuftom 
prevails  of  grounding  the  canvas  with  oil  colors.  But 
.when  the  canvas  is  good  and  very  fine,  the  lefs  color  you 
can  lay  on  for  that  purpofe,  the  better.  Take  care  on- 
ly thofe  colors  and  oils  are  good. — The  lead  which  fome 
painters  ufe  to  help  their  colors  to  dry  the  fooner,  fooix 
deftroys  their  brightnefs  and  beauty. 

CXXL  Which  colors  are  ufed  for  the  above  prarpofe-, 

1.  Though  all  the  different  forts  of  colors  which  are 
ufed  in  painting  in  oil  are  not  fit  for  that  fo  called 
frefco,  yet  it  is  true,  however,  that  (except  lime  and 
marble  duft,  which  indeed  cannot  ftriftly  be  called  co- 
lors) every  one  of  thofe  ufed  in  frefco  are  good  in  oil. 
Therefore,  without  entering  into  a repetition  of  thofe 
already  mentioned  in  Art.  cxiil.  we  fliall  content  our- 
felves  with  making  only  the  following  addition  to 
them. 

2.  White  lead  ; this  color  is  made  with  lead  -which 
you  bury.  Several  years  after,  this  lead  turns  into 
fome  fort  of  ftakes,  which  are  of  a very  fine  white. — 
Though  this  white  exifts  in  painting,  and  is  in  pofitive 
ufe,  it  has  always,  however,  a very  bad  quality,  which 
the  oil  corrects  a little.,  when  you  grind  it  on  the  ftone* 


ARTS  AND  TRADES . 


163 


3.  Cerufe,  or  flake  white  ; this  is  a fort  of  rufl  ga- 
thered from  lead,  but  of  a coarfer  nature  than  the 
other. 

4.  Mafficot ; there  are  two  forts  of  this  color.  The 
one  is  yellow,  and  the  other  is  white.  It  is  made  with 
calcined  lead. 

5.  Orpine,  other  wife  auri  pigment.  It  is  ufed  cal- 
cined and  non-calcined. — To  calcine  it  they  put  it  in 
an  iron-box,  or  in  a pot  well  flopped.  But  few  either 
calcine  it,  or  even  ufe  it  at  all,  as  the  fumes  are  mortal, 
and  it  is  very  dangerous  to  ufe  it. 

6.  Black  lead.  This  comes  from  lead  mines.  They 
make  very  little  ufe  of  it,  becaufe  it  is  a bad  color  of 
itfelf,  befides  that  it  is  a great  enemy  to  the  others. 

7.  Cinnabar,  or  vermilion.  This  color  is  drawn 
from  the  mines  where  they  gather  quickfilver.  As  it 
.is  a mineral,  it  is  the  reafon  why  it  is  does  not  refill 
the  impreffion  of  the  air,  nor  the  injuries  of  the  wea- 
ther. 

8.  Lake.  This  color,  which  is  an  artificial  made  one, 
is  compofed  with  cochineal,  or  with  fcarlet  flocks  ; or 
again,  Brafil  wood,  and  fome  other  forts  of  vroods. 
There  are  feveral  forts  of  lake  made.  It  does  not  fcand 
the  weather. 

9.  Blue  verditure  and  green  verditure.  It  is  very 
feldom  ufed  in  any  other  works  but  landfcapes. 

10.  Indigo.  This  color  is  generally  ufed  for  mak- 
ing Ikies,  or  draperies  ; when  properly  ufed,  it  keeps  its 
beauty  a great  while.  You  muft  not  mix  it  with  too 
great  a quantity  of  oil,  but  lay  it  a little  thick  and 
dark,  hucaufe  it  discharges  very  much.  They  ufe  it 
with  great  fuccefs  diluted  with  gum  water.  It  is  a 
good  color  for  the  compofi tion  of  greens. 

11.  Brown-pink,  otherwife  called  ftil-de-grain.  This 
color  is  drawn  from  what  is  called. French  berries^ 
which  they  foak  and  boil,  then  mix  the  refult  with 
vine-wood  allies,  or  calcined  white  chalk,  to  give  it  a 
proper  confiftence.  When  this  is  done,,  it.  muft  be 

. grained,  through  a very  fine  cloth. 


2 $4 


SECRETS  CONCE  RNING 


12,.  Lamp  black.  This  is  a bad  color,  but  handy  to 
paint  black  draperies. 

13.  Ivory-black.  This  black  is  made  indifferently 
with  common  bones,  as  well  as  ivory,  burnt.  Apelles 
difcovered  this  l'ort  of  black,  if  we  believe  Pliny,  Book 
xxxv.  Chap.  v. 

14.  Verdigrife.  This  is  the  mod  pernicious  of  all 
the  colors,  and  capable  to  ruin  a whole  picture,  if  there 
were  ever  fo  littie  in  the  color  with  which  the  canvafs 
is  fird  impregnated.  It  is  however  of  a very  agreeable 
look.  They  (ometimes  calcine  it  to  prevent  its  malig- 
nant effeft  j but  it  is  as  dangerous  to  ufe  it  that  way  as 
orpine  ; and  it  is  an  undoubted  truth  that,  however 
well  prepared  as  it  may  be,  it  mud  be  employed  alone 
by  itfelf,  for  it  would  fpoil  all  the  colors  with  which  it 
may  be  mixed.  The  chief  reafon  why  they  ufe  it  is, 
that  it  dries  very  much,  and  for  that  purpofe  they  mix 
a little  of  it  with  the  blacks,  which  can  never  dry  with- 
out fome  abidance  of  that  kind, 

N.  B.  You  mud  be  very  careful  never  to  ufe,  for 
other  colors,  the  pencils  with  which  you  fhall  have  laid 
any  verdigrife. 

15.  There  are  again  fome  other  forts  of  compound 
colors,  which  are  never  ufed  but  in  oil. 

CXXII.  Which  oils  are  ufed  in  painting. 

1.  The  bed  oils  which  are  ufed  in  painting  are  thofe 
of  nut  and  lintfeed.  To  render  the  colors  more  fluid, 
and  fpread  more  eafily  under  the  pencil,  they  ufe  alfo 
oil  of  fpike.  This  oil  abforbs  itfelf  in  the  canvafs,  and 
leaves  the  colors,  without  any  glofs.  They  ufe  it  alfo 
for  cleaning  pictures  j but  you  mud  take  care  it  fhould 
not  carry  the  colors  away  with  it.  It  is  made  with 
the  flowers  of  a plant  called  Spikenard  or  Lavender 
Spike. 

2,  There  is  another  oil  drawn  from  Melezian-rofln, . 
£rs,  & c.  wherefore  it  is  called  oil  of  turpentine.  This 
fort  of  oil  is  alfo  very  good  for  touching  up  pi&ures  j 
but  it  is  chiefly  good  for  mixing  with  ultramarine^  and. 


ARTS  AND  TRADES . 


1 6$ 

the  different  forts  of  fmalts,  becaufe  it  ferves  to  make 
them  fpread  with  more  facility,  and  evaporates  alrnofl 
immediately.  When  you  make  ufe  of  this  oil,  the  lefs 
there  is  of  any  other  oil  in  the  color,  the  better,  as  they 
all  ferve  only  to  make  it  turn  yellow. 

3.  There  are  other  oils  again  which  are  denominated 
ficcative  oils,  becaufe  they  ferve  to  dry  up  the  others 
the  fooner.  Thefe  are  many  in  number  and  fpecies. 
One  fort  is  nothing  but  the  oil  of  nut,  boiled  with  gold 
litharge  and  a whole  onion  peeled,  which  is  taken  off 
after  boiling  ; this  onion  ferving  only  to  exficcate  the 
greafy  parts  of  the  oil,  and  to  clarify  it.  Another  fort 
is  made  with  azure  in  powder,  or  fmalt,  boiled  in  oil  of 
nut.  When  the  whole  is  boiled,  you  muff  let  it  fettle, 
and  then  fkim  off  the  top.  It  is  fitted:  for  diluting  the 
white,  and  fuch  of  the  other  colors  as  you  want  to  pre- 
fer ve  pureft  and  neateft. 

CXXIII.  To  take  off  inftantly  a copy  from  a print,  or 
a picture. 

Make  a water  of  foap  and  alum,  with  which  wet  a 
cloth  or  a paper  ; lay  either  on  a print  or  pi&ure,  and 
pafs  it  once  under  the  rolling  prefs  ; then  going  round 
the  other  fide  to  take  it  up,  you  will  have  a very  fin© 
copy  of  whatever  you  fhall  have  laid  it  upon. 

CXXIV.  Dire&ions  to  make  the  Spanifh  carnation. 

Take  baffard  faffron  ; wafli,  dry,  and  grind  it  well. 
While  you  grind  it,  put  in  four  ounces  of  pearl  a flies 
to  every  one  pound  of  faffron.  Incorporate  them  well, 
both  together,  and  throw  it  into  a double  cloth  jelly- 
bag.  Then  fet  half  a pint  of  Spanifh  lemon’s  juice  on 
the  fire,  and,  when  juft  luke-warm,  pour  it  on  the  faf- 
fron in  the  bag,  and  lay  under  it  what  you  want  to  dye, 
— The  fluff  which  is  to  be  dyed  ought  previoufly  to 
have  been  boiled  in  alum-water,  then  rinfed  and  wiped 
between  two  cloths,  as  a preparatory  procefs  to  make 
it  take  the  dye  the  better. 


x<SS  SECRETS  CONCERNING 
CXXV.  To  make  the  Spanifh  ladies  rouge. 

This  rouge,  is  a vermilions,  which  is  carefully  laid 
on  a fheet  of  paper,  from  which,  by  means  of  wetting 
the  tip  of  your  finger  with  your  fpittle,  you  may  then 
take  it  off,  at  will,  and  rub  your  cheeks,  lips,  &c.  The 
method  o-f  making  it  is  as  follows. 

i.  Take  good  Icarlet  flocks  and  fpirit  of  wine,  or,  in 
their  dead,  lemon’s  juice.  Boil  the  whole  in  an  earth- 
en pot,  well  glazed  and  well  flopped,  till  the  fpirit  ot 
wine,  or  lemon’s  juice,  has  charged  itfelf  with  all  the 
color  of  the  fcarlet  flocks.  Strain  this  dye  through  a 
cloth,  and  wring  it  hard  to  exprefs  well  all  the  color 
out.  Boil  it  afterwards  with  a little  Arabic  water, 
till  the  color  becomes  very  deep. 

i.  On  half  a pound  of  fcarlet’s  flocks  you  rnufl  put 
four  ounces  of  fpirit  of  wine,  and  a fufllcient  quantity 
of  water,  to  foak  well  the  flocks.  Then,  in  the  color 
you  extrad  from  it,  put  the  bulk  of  a filbert  of  gum 
arabic,  and  boil  the  whole  in  a fllver  porringer.  When 
this  is  ready,  as  we  faid  before  ; proceed  as  follows. 

3.  Steep  fome  cotton  in  the  color,  and  wet  fome  lheets 
of  paper  with  it  : let  them  dry  in  the  fhade,  though  in 
a place  by  no  means  damp  at  all.  Repeat  this  wetting 
and  drying  of  the  fame  fheets  over  and  over  again,  a$ 
many  times  as  you  pleafe,  till  you  find  they  are  charged 
with  rouge  to  your  fatisfadion. 

CXXVT.  A fine  lake,  made  with  fhell-lac. 

1.  Boil  and  fkim  well,  fixteen  pounds  of  chamber- 
lye  ; then  put  in  one  pound  of  fine  fhell-lac,  with  five 
ounces  of  roch  alum  in  powder.  Boil  all  together, 
till  you  fee  the  chamber-lye  is  well  charged  with  the 
color,  which  you  may  eafily  know  by  deeping  a bit  of 
white  rag  in  it,  then  take  it  out  again  to  fee  whe-ther 
«r  not  the  color  pleafe  you  ; and  if  it  do  not,  let  it  boil 
longer,  repeating  the  fame  trial,  till  you  are  perfedly 
fatisfied. 


ARTS  AND  TRADES . 


167 

2.  Throw,  now,  the  liquor  in  a flannel  bag  ; and, 
without  fuffering  what  runs  into  the  pan  under  to  fettle, 
repour  it  into  the  bag  fo  many  times,  till  the  liquor  runs 
at  lafl  quite  clear,  and  not  tinged.  Then,  with  a wood- 
en fpatula,  take  off  the  lake,  which  is  in  form  of  a curd : 
form  it  into  fmall  cakes,  or  balls,  and  dry  them  in  a 
fhade  on  new.  tiles  5 then  keep  them  for  ufe. 

N.  B.  For  want  of  chamber-lye,  you  may,  if  you 
t hufe,  employ  a tart  lye  made  of  ftrong  pearl  allies. 

CXXVXI.  Directions  to  make  cinnabar,  or  vermilion, 

1.  Put  mercury  (or  quick  filver)  in  a glazed  dilb.  Set 
it  on  a fand-bath,  and  let  it  be  well  furrounded  with  the 
fand  every  way.  Pour  fome  melted  brimftone  over  it  ; 
and,  with  an  iron  fpatula,  keep  conftantly  ftirring,  till 
the  whole  is  converted  into  a black  powder. 

2.  With  this  powder,  fill  the  quarter  part  of  a retort 
with  a Ihort  and  wide  neck.  Place  it  firfi:  on  a fire  of 
cinders.  Then  increafe  the  fire  by  degrees,  and  continue 
it  fo  for  ten  hours  ; after  which  you  may  make  a Malting 
one  for  twelve  hours. 

3.  Obfervations. — By  the  firlt  fire,  there  will  arife  a 
black  fume. — By  the  fecond,  a yellow. — And  by  the 
lafl:  a red  ; which  fignifies  the  perfect  accomplilhment 
of  the  cinnabar. — As  foon  as  this  is  the  cafe,  let  the 
veflel  cool,  and  you  will  find,  in  the  receiver,  and  in  the 
neck  of  the  retort,  a very  fine  cinnabar. 

N.  B.  There  are  many  who  inftead  of  a glafs  retort, 
ufe  earthen,  or  ftone  ones,  which  all  equally  bear  the 
fire.  They  make  a flow  fire  for  about  half  an  hour,  then 
) increafe  and  continue  it  till  they,  fee  the  red  fumes  ari- 
fmg. Both  methods  are  equally  good,  and  anfwer  per- 

il fedtly  the  fame  purpole. 

CXXV1XL  Another,  very  different,  method  of  making, 
cinnabar. 

i.  Melt,  in  a pipkin,  fome  brim  Hone  over  a flow  fire® 
When  melted,  take  it  out,  and  with  one  hand  fqueeze  a 


1-68 


SECRETS  CONCERNING 


knot  of  mercury  between  your  fingers  through  a cloth 
into  the  melt:  d fulphur  ; and  with  the  other,  flir  well 
till  the  lump  is  become  quite  cold  and  black. 

2.  Put  this  into  a fubtile  powder,  with  which  having 
filled  the  fourth  part  of  a very  long  retort,  you  will 
lute  it  well,  and  very  exactly,  with  a good  lute.  Place 
it  next,  without  a receiver,  for  two  or  three  hours,  on 
a very  mild  nre  ; then  introduce  into  the  retort  a long 
funnel  which  will  reach  as  far  as  the  matter,  and  even  to 
the  bottom  of  the  retort ; through  that  funnel  pafs  a long 
ipatula,  which  touching  alfo  the  bottom  of  the  retort, 
fhould  come  out  of  the  funnel  five  or  fix  inches.  In  the 
middle  of  the  fpatula  let  there  be  a bung  of  lute  round 
it,  well  dried,  which  will  flop  fo  well  the  retort  as  to 
prevent  it  from  breathing  any  air.  When  all  this  is  done, 
puili  on  the  fire  to  a pretty  finart  degree,  and  keep  it  for 
five  hours.. 

3.  At  the  end  of  this  term,  draw  out  the  fpatula,  and 
introduce,  through  the  fame  way  that  it  came  out, 
two  fpoonsfull,  or  thereabouts,  of  your  prepared  pow- 
der of  brimflone  and  quickfilver,  with  which  you  intend 
to  make  cinnabar,  and  which  you  Ilia  11,  for  that  pur- 
pofe,  have  kept  warm  in  a veflel  by  the  corner  of  the 
fire,  that  it  may  not  cool  the  retort  in  going  in,  and 
thereby  retard  the  operation. 

4.  Continue  fo  to  do,  adding  every  hour  new  matter, 
by  means  of  the  drawing  out  the  Ipatula  to  introduce 
the  new  powder,  and  replacing  it  quickly,  till  you  have 
increafed  your  lump  of  cinnabar  to  the.  quantity  of  one 
hundred  weight.— -The  fpatula’s  ufe  in  the  neck  of  the 
retort  is  to  prevent  its  filling  itfelf  up  by  the  fublima- 
tion  of  the  matter,  which  would  occafion  two  evils, 
that  of  breaking  of  the  retort,  and  of  preventing  the 
introduction  of  new  powder  to  increafe  the  lump  of 
cinnabar.  So  that,  at  the  fame  time  it  keeps  a free 
paflage  into  the  retort,  it  neverthelcfis  flops  it  too,  by 
means  of  the  ball  of  lute  which  is  round  it. — But,  in 
the  laft  place,  in  order  there  fliould  remain  no  vacancy 
Ln  the  middle  of  the  cinnabar-lump,  take  off  the  fpatula 
for  the  laft  time,  and  injeCt  frefh  powder;  then,  without 


ARTS  AND  TRADES . 


169 


re-introducing  the  fpatula,  flop  the  retort  with  a lump 
of  lute  only — Thus,  the  longer  you  keep  the  fire  up, 
the  harder  and  redder  the  lump  of  cinnabar  becomes. 

5.  Obfervations. This  cinnabar  is  the  very  lame 

which  empyricks  uf@  in  fumigation,  along  with  aloes, 
wood,  myrrh  and  other  aromatics,  to  excite  the  mouth, 
or  belly,  flux,  which  they  reiterate  two  or  three  times, 
or  till  that  flux  is  abundant  enough  to  procure  the  cure 
of  the  venereal  diforder. — It  is  the  fame  alfo  which 
painters  make  ufe  of ; and  which  enters  into  the  eom- 
pofltion  of  fealing  wax. 

There  are  alchymifts  who  maintain,  they  can  with  the 
natural  or  fi&itious  cinnabar  we  have  juft  mentioned  re- 
folve  irreductibly  either  gold  or  filver ; beeaufe  they  are 
of  opinion,  that  thele  metals  have  fprung  from  it  in  the 
entrails  of  the  earth.  But  it  is  proper  to  tell  them  here, 
that  they  would  not  perhaps  commit  fo  grofs  an  error, 
if  they  attempted  this  procefs  with  the  cinnabar,  which 
the  philofopher  endeavors  to  draw  from  quick  gold  and 
filver,  and  which  are  known  to  him  alone.  To  which 
reflexion  I Ilia  11  add,  that  he  to  whom  quick  gold  and 
filver  are  known  can  do  with  them  alfo  every  thing  as 
with  the  metals  ; but  as  the  old  faying  is,  Non  licit  om- 
nibus adire  Chorintam, 

CXXIX.  An  azure  as  fine  as,  and  which  looks  fimilar 
to  ultramarine. 

Grind  well  together  into  powder  three  ounces  of 
ammoniac  fait,  and  fix  of  verdigrife.  Then  wet  it,  in 
continuing  to  grind  it  with  oil  of  tartar,  till  you  have 
made  it  pretty  fluid.  Put  this  into  a glafs  matrafs,  and 
bury  it  for  five  days  in  hot  dung.  At  the  end  of  that 
jterm  you  will  find  your  compofition  turned  into  a fine 
azure 


P 


SECRETS  CONCERNING 


i jo 

CXXX.  The  fame,  another  way,  as  pradtifed  in  Ger- 
many. 

Here  is  another  method  of  proceeding,  to  make  azure, 
as  they  practice  it  in  Germany,  and  which  is  very  fine 
and  good. 

i.  Didil,  in  an  alembic,  one  pound  of  vitriol,  half  a 
pound  of  nitre,  and  three  ounces  of  cinnabar.  In  this 
water  put  tinfel  or  copper ; they  will  difTolve.  When  the 
diffolution  fliall  be  perfected,  add  a fufficient  quantity 
of  calcined  pewter  ter  render  your  liquor  quite  milk- 
white.  Let  the  whole  reft  for  three  days^  and  then  you 
will  have  a middling  azure. 

z.  A very  good  ohfervation.  The  liquor  which  (tills 
from  the  vitriol,  cinnabar,  and  nitre,  has  the  power  to 
difTolve  any  fort  of  metal  whatever. — It  has  again  this 
additional  virtue,  that  if  you  rub  the  forehead  of  a horfe 
with  it,  the  hair  will  inftantiy  turn,  and  remain  white 
at  that  place. 

CXXXI.  Another  very  fine  azure. 

DifTolve,  in  one  pound  of  the  ftrongeft  double  diftilled 
wine  vinegar,  two  ounces  of  ammoniac  fait  in  powder, 
one  of  copper  filings,  and  one  pound  of  the  whited 
eggs  ihell  calx.  Put  this  composition  into  a copper 
vefiel,  which  you  mud  dop  and  lute  fo  well,  with  its 
copper  lid,  that  nothing  can  poffibly  exhale  from  it. 
"Place  this  for  one  month  in  hot  horfe-dung,  and  at  the 
end  of  that  term  you  will  find  a very  fine  azure. 

CXXXII.  Another. 

Take  vitriol  calcined  to  rednefs,  one  part ; fulpbur 
vivum,  two  ; and  quickfilver,  three.  Mix  well  all  into 
one  powder,  which  you  mud  put  into  a glafs  retort, 
.and  bury  it  over  in  horfe  dung  for  forty  days  ; after 
■which  term  the  compohtian  will  be  turned  into  a very 
.fine  azure. 


ARTSANDTRADE  S- 


1 7* 

§ IX.  Preparation  of  the  lapis  lazuli  to  make  ultrama- J 
rine. 

CXXXIII.  iff.  The  general  manipulation  of  the  whole 
'procefs  j each  fingle  part  of  which  ihall  be  treated  of 
in  particular,  afterwards. 

1.  Take  one  pound,  or  whatever  quantity  you  pleafe, 
of  lapis-lazuli.  Let  your  ftones  be  well  chofen,  and 
of  that  fort  which  are  ftreaky  with  gold.  Try  their 
quality,  whether  good  or  bad,  which  is  done  thus. 
Break  one  bit  of  it,  fet  it  on  red-hot  coals,  and  blow  as 
hard  as  you  can  for  an  hour,  then  take  it  off  and  let 
it  cbol.  If  in  touching  it,  it  drop  like  mould  or  duft, 
it  is  a lign  it  is  not  worth  any  thing  ; but  if  it  remains 
hard  and  preferves  its  color,  it  is  good.  When  you 
have  thus  made  yourfelf  fure  of  the  quality  of  the  ftone, 
break  it  all  in  fmall  knobs,  put  them  in  a crucible  on  a 
melting  fire,  which  by  ftrength  of  bellows  you  pufh  on 
for  an  hour  and  a quarter.  When  this  is  done  throw 
them  into  the  ftrongeft  double  diftiiled  wine  vinegar. 
When  they  are  thus  extinguifhed  in  it,  take  them  out  to 
dry,  and  prepare  the  following  water. 

2.  Boil  a little  raw  white  honey  with  two  pints  of 
water  in  a glazed  pipkin.  Skim  it  fo  long  as  there 
comes  any  fcum  on  it ; then  take  it  ofF  to  cool  ; and, 
when  cold,  diffolve  in  it  the  bignefs  of  a nut  of  the  heft 
dragon’s  bipod  reduced  into  a fubtile  powder.  Run  this 
diffolution  through  a white  cloth  into  a glazed  earthen 
pot.  Obferve  to  make  your  water  (with  that  dragon’s 
blood)  neither  too  red,  nor  too  clear,  but  to  keep  a juft 
medium  between  both,  that  the  azure  may  take  a finer 
hue. — Yv^ith  this  liquor  grind,  for  the  fpace  of  an  hour 
and  a half,  your  above-mentioned  lapis  lazuli,  then  ga- 
ther it  up  into  a large  glazed  veffel,  and  then  let  it  dry 
in  the  fhade,  but  guard  off  the  fun,  otherwife  it  will  un- 
doubtedly lofe  its  color.  When  it  is  perfectly  dry,  grind 
it  a-new  into  a very  fine  powder,  then  pack  and  keep  it 
tied  very  clofely  in. fine  white  linen.  Then  proceed  t<a 
the  following  pafte. 


SECRETS  CONCERNING 


272 

3.  Take  two  ounces  of  the  bell  white  rofin,  an  equal 
quantity  of  Greek  pitch,  and  the  fame  quantity  again 
of  maftich,  lintfeed  oil,  turpentine,  and  virgin  wax. 
Powder  what  is  powderable,  and  cut  fmall  what  is  not. 
Put  all  into  a new  glazed  pipkin,  and  boil  it  to  perfec- 
tion ; which  you  know  by  letting  a drop  fall  into  cold 
water  and  taking  it  out  with  your  fingers.  For  if  it 
do  not  flick  to  your  Angers,  it  is  done  to  perfeftiori, 
and  if  it  do,  it  is  not.— When,  therefore,  it  is  done  to 
perfection,  run  it  quite  hot  through  a fheer-cloth  in- 
to a pan  of  cold  water,  wherein  leave  it  till  perfectly 
hard  : then  take  it  out  and  let  it  dry.  When  you  want 
to  incorporate  it  with  the  powder,  proceed  as  follows. 

4.  Cut  this  pafte  into  fmall  bits,  and  put  it  to  melt 
over  the  fire  in  a well  tinned ~ fauce  pan.  When  the 
contents  come  to  make  a noife,  throw  in  two  ounces 

..of  oil  of  bitter  almonds,  and  let  it  boil  for  about  ten 
minuted,  In  the  mean  while  have  your  lapis-lazuli 
powder  ready  in  a veftel  then  pour  over  it  gently, 
and  little  at  a time,  what  .is  boiling  in  the  pipkin, 
obferving  to  ftir  carefully,  while  you  pour,  in  order  to 
incorporate  well  this  liquid  with  the  powder,  which  be- 
ing done  let  the  whole  cool.  Then,  having  rubbed  your 
hands  with  oil  of  olive,  take  this  compofition  and  work 
it  vfell  in  order  to  incorporate  all  perfectly : and,  after 
having  given  it  the  form  of  a loaf,  put  it  in  a glazed  vef- 
. del  to  keep  it  for  ufe. 

5.  When  you  want  to  draw  the  azure  from  it,  (which 
' mu  ft  hot  be  lefs  than  twelve  days  after  this  lafl  opera- 
tion,’ and  it  has  laid  in  this  glazed  veflel,)  begin  firft 
■ by  nfaking  a ftrong  lye  with  vine-wood  allies,  which 
bpu  ft  rain  through  a flannel  bag,  to  get  it  very  clear. 
Then  pitting  it,  in  a copper  boiler,  on  the  fire,  till  it 
is  fo  hot  as  not  to  be  able  to  keep  the  hand  in  without 
fcalding,  you  pour  feme  of  it  on  what  quantity  of  the 
above  pafte  you  pleafe,  to  ext  raft  the  azure  from,  and 
tflir  it  genrly  till  it  begins  to  come  out.  When,  by  thus 
ftirring  your  pafte  in  this  lye  this  iaft  is  become  well 
'charged  with  the*  color,  decant  it  out  into  another 
glazed  veifel;  01  which  forts. of  veffels  you  mull  have  a 


ARTS  AND  TRADES. 


173- 


good  provifion  ready.  Then  pour  again  fome  more 
warm  lye  on  your  pafte,  and  work  it  the  fame  as  before, 
till  this  new  lye  feems  fufflciently  charged  with  taint, 
and  decant  it  out  again  into  another  well  glazed  veftel. 
Pour  new  warm  lye  again  on  your  pafte,  and  proceed  as 
before,  continuing  fo  to  do  till  the  pafte  gives  no  more 
taint  to  the  lye. 

6.  Qbferve,  that  when  the  lapis  is  good,  you  loofe  but 
four  ounces  of  it  out  of  one  pound,  and  that  you  ex- 
tract twelve  ounces  of  azure  in  the  following  propor- 
tion. Five  ounces  of  very  fine  ultramarine,  by  the  firft 
walhes  ; four  middling,  out  of  the  fecond  walhes ; and 
three  bafe  ones,  by  the  laft  walhes.  Each  cf  thefe  three 
different  qualities  mull  be  kept  feparately,  and  walked 
in  feveral  clear  lyes,  by  changing  them  from  veffel  to 
vefiel  feveral  times  with  new  lye  each  time.  And,  when 
they  feem  to  you  very  bright,  put  them  a-drying  in  a 
fhade,  but  not  in  the  fun,  in  a room  perfectly  free  from 
dull. 

7.  When  it  has  been  thus  perfectly  dried,  take  a 
glafs  of  brandy,  in  which  you  have  put  a-foakinga  little 
Brazil  wood,  and  afperge  the  ultramarine  with  that 
tinged  brandy,  ftir  it,  and  let  it  dry  ; renew  the  af- 
perfion  for  two  or  three  days,  till  the  azure  partici- 
pates a little  of  this  taint.  And,  when  it  is  well  dried, 
for  the  laft  time,  you  will  find  it  to  be  of  a moll  beauti- 
ful hue.  Then  put  it  in  fmall  leather  bags,  and  keep 
them  well  tied. 

CXXXIV.  ad.  Directions  to  be  obferved  in  the  procefs 
of  preparing  the  ftrong  cement,  in  which  the  lapis 
lazuli  is  to  be  incorporated,  to  draw  afterwards  the 
azure  from  it. 

1.  Take  firft,  clear  and  neat  Venetian  turpentine, 
four  ounces  ; fine  white  rofin,  fix  ; fine  Greek  pitch,  as 
much  ; clear  and  pure  maftich,  three ; fine  filming 
white  wax,  an  equal  quantity  ; purified  lintfeed  oil, 
one  and  a half..  Then  have  a well  glazed  pipkin,  quite 


1174  SECRETS  CONCERNING 

new  ; put  in  it  firftthe  turpentine,  and  fet  it  on  a fmal!  ! 
and  mild  charcoal  fire.  Stir  it  with  a wooden  fpatula, 

• like  that  of  apothecaries,  till  it  is  well  liquified  j intro- 
duce, next,  the  rofin  to  it,  by  little  and  little  at  a time, 
and  incorporate  it  well  $ when  this  is  done,  add  the 
Greek  pitch  to  it,  in  the  fame  manner,  then  the  maftich 
in  powder,  at  three  or  four  times,  then  the  wax  cut  ve- 
ry fmall,  alfo  by  degrees,  and  ftir  well  till  the  whole  is 
'perfectly  incorporated  together.  Above  all,  take  care 
to  do  this  with  a flow  fire,  otherwife  thefe  matters  will  • 
undoubtedly  burn,  as  they  are  of  an  inflammable  nature. 

At  laft,  put  the  lintfeed  oil,  and  fet  the  pot  on  the  fire, 
and  let  the  compofition  fmimer  for  the  fpace  of  one 
quarter  of  an  hour,  or  more,  if  neceflary,  till  the  ce- 
ment is  quite  done,  which  you  know  by  the  following 
experiment. 

2,  Turn  the  fpatula  all  round  the  pot  in  the  compo- 
sition, then,  railing  it  out,  let  a drop  or  two  fall  into  a 
pan  of  cold  water,  whieh  you  are  to  have  juft  by.  If 
the  drop  fpread  on  the  water,  the  compofition  is  not 
done,  therefore  you  muft  let  it  limmer  longer  on  the 
fire.  If  on  the  fecond  trial  the  drop  keep  in  one  lump, 

' the  matter  is  done. — You  may  try  it  again  this  other 
Way  j Steep  your  fingers  in  the  water,  and  work  the 
fame  drop  between  them.  If  in  fo  doing,  and  pulling  it, 
it  give  way  and  does  not  ftick  to  your  fingers,  it  is  ano- 
ther infallible  fign  of  the  cement  being  done  enough.- — 
Therefore,  take  it  off  from  the  fire,  and  pour  it  quite 
hot  into  a pecked  bag,  which  you  fliall  have  previoufly 
fteeped  in  warm  water  and  wrung.  Make  this  hot  ce- 
ment run  through  the  faid  bag  into  a panful  of  cold 
‘water.  Be  quick  in  {training  the  faid  cement  while  hot, 
for  if  it  grows  cold,  it  will  not  ftrain  through  the  bagj 
therefore  to  haften  it,  prefs  it  downwards  between  two 
flicks. 

3.  When  the  cement  fliall  have  acquired  a tolerable 
degree  of  coldnefs  in  the  water,  take  it  out  of  it  in  a 
lump  j and  with  your  hands  imbibed  with  lintfeed  oil, 
prepared  and  purified,  as  hereafter  direckd  in  Art. 
cxxxvi*  for  fear  it  fliould  ftick  to  them  $ work  it  fo 


ARTS  AND  TRADES . 


*75 


well  that  there  fliall  remain  no  more  water  about  it. 
When  this  is  performed,  the  cement  is  perfe&ly  complet- 
ed ; and,  to  preferve  it,  you  keep  it  perpetually  in  cold 
water.  Therefore,  in  fumtner,  you  imift  change  that 
water  every  day,  and  with  fuch  precautions  you  may 
preferve  it  eight  or  ten  years  always  good  for  ftrong 
cement. 

CXXXV.  To  make  another  cement,  of  a fofter  nature, 
for  the  faid  azure. 

1.  Take  fine  Venice  turpentine,  fonr  ounces  ; fine 
white  rofin,  fix  ; Greek  pitch,  as  much  ; fine  wax,  one  5 
and  lintfeed  oil,  three  parts  of  an  ounce.  Prepare 
this  cement  after  the  fame  way  as  the  other  ; and  ob- 
serve carefully  in  the  doing  of  it  the  fame  order  and 
circumftances. 

2b  Obferve,  however,  that  this  fort  of  cement  is 
fooner  done  than  the  fir  ft,  as  it  is  of  a fofter  nature, 
and  that  it  will  fooner  return  you  the  azure  than  the 
firft,  which  is  harder,  will  do.  But  negleft  not  to  take 
notice  alfo,  that  if  you  intend  to  work  the  lapis  lazuli 
with  both  thefe  cements,  you  muft  begin  with  the 
foft  firft.  And  yet  you  are  not  to  be  kept  ignorant,  that, 
if  your  lapis  lazuli  be  not  of  the  beft  fort,  (which  is 
the  gold  ftreaked  fort),  you  muft  guard  well  from  giv-; 
ing  it  the  two  cements.  In  the  art  of  preparing  and 
giving  the  cement  or  cements,  eonfifts  entirely  that  of 
making  the  ultramarine  azure  : in  that  point  lies  all 
your  gain  or  your  lofs.  Therefore,  take  great  care  to  do 
it  well. 

CXXXVI.  Directions  to  prepare  and  purify  the  lint- 
feed  oil  for  the  azure. 

1.  Take  whatever  quantity  you  will  of  fine  lintfeed 
oil,  of  a fine  faffron  pr  gold  color..  Put  it  in  a glafs, 
or  bullock’s  horn,  perforated  at  the  (mp.ll  end.  Pour 
over  this  oil  fome  cold  water,  and  ftir  it  well  with  a 
ftick,  and  ihake  it  to  mix  it  well*  then  let  it  fettle* 


SECRETS  CONCERNING 


176 

When  the  oil  and  the  water  are  divided,  -open  the  little 
hole  which  Is  at  the  bottom  of  the  horn,  aad  let  the 
water  out.  Put  fome  freili  water  to  it  again,  and  do 
the  fame,  repeating  the  fame  procefs  feven  or  eight 
times  running,  or  even  more,  till  the  water  runs  oft'  as 
clear  as  you  ftrft  put  it  in. 

2.  Thus  your  oil  Ihail  be  perfectly  purified  ; and,  in. 
that  ftate  you  may  keep  it  in  a well-ftopped  glafs  bottle 
for  ufe. 

3.  The  oil  of  bitter  almonds  may  abfolutely  fupply 
the  want  of  this  ; but,  befides  its  being  dearer,  it  is 
not  near  fo  good  for  the  purpofe. 

Note. . That  whenever  we  fhall  fpeak  of  oil,  we  al- 
ways mean  lintfeed  oil  thus  prepared  and  purified. 

CXXXVII.  The  lye  to  walh  the  ultramarine  with. 

1.  Take  eight  or  ten  handsfull  of  pearl  allies,  made 
with  vine-wood  allies.  Put  this  into  a box  perforated 
at  the  bottom,  and  large  enough  to  hold  a couple  of 
pailsfull  of  water.  Place  this  bucket  and  fet  it  fo  that 
the  water  cannot  run  out  of  it  without  carrying  the 
allies  along  with  it.  Stop  the  hole  on  the  outfide,  be» 
fore  putting  the  allies  into  it,  and  prefs  thefe  down  very 
hard  when  you  put  them  in,  then  pour,  by  degrees,  a 
pailful  of  warm  water  over  thefe  allies.  When  thefe  are 
fettled  again,  unftop  the  hole,  and  put  a bung,  made  of 
an  old  lift  of  white  cloth,  through  which  you  will  make 
it  run  drop  by  drop  into  a pan.  Repeat  this  diftillation 
again  by  putting  this  fame  lye  into  another  perforated 
box,  without  any  allies,  and  ftop  it  with  another 
bung  of  the  fame  kind  as  the  firft,  fo  that  you  may 
get  your  lye  fine  and  clear  ; and  put  it  to  keep  in.  a 
well  glazed  veflel,  carefully  covered,  for  fear  of  the 
dull. 

2.  Now  pour  another  fimilar  quantity  of  warm  wa- 
ter on  the  fame  allies  as  before  ; proceed  exactly  with 
this  fecond  water  as  with  the.  firft7  and  keep  thefe  two 
forts  of  water  for  ufe. 


arts  and  trades , 


177 


3.  Repeat  again  the  fame  operation,  by  pouring  a 
third  pailful  of  water  on  the.' fame  allies' ; and  proceed- 
ing in  every  refpedt  with  this  third  water  as  with  the 
two  former,  you  will  be  pofTelfed  of  three  fortsof  lye 
of  three  different  degrees  of  flrength.;  the  firft,  ftrong  $ 
the  fecond,  middling  ; and  the  third  weak  and  fof't. 

4.  Theie  various  forts  of  lyes  ferve  to  walk  the  ce- 
ment or  pafle,  in  order  to  draw  the  azure  out  of  it,  af- 
ter the  method  hereafter  prefcribed.'  And,  when  you 
want  to  proceed  to  work,  take  of  thefe  three  different 
forts  of  lye,  and  mix  them  fo  as  to  give  them  the  due 
degree  of  ftrength  according  as  you  think  requifite. 

CXXXVIII.  Another  fort  of  lye  for  the  fame  purpofe. 

There  is  another  fort  of  lye  which  can  be  made  to 
cleanfe  the  cement  of  its  unduofity  and  greafe,  and 
which  they  prepare  in  the  following  manner. 

1.  Take  whatever  quantity  of  calcined  tartar  you 
like.  Boil  it  for  the  fpace  of  a quarter  of  an  hour,  or 
rather  more,  in  clear  and  clean  water.  Then  let  it  fet- 
tle, and  decant  it  into  a glafs  bottle,  which  flop  well, 
and  keep  it  for  ufe. 

2.  It  is  fit  for  taking  the  greafe  off  the  cement  when 
too  unctuous.  Likewile  to  wafh  the  ultramarine  with, 
and  thereby  heighten  its  color. 

3.  Thislyehas  alfo  another  particular  quality,  which 
it  that  of  curing  the  mange,  the  itch,  and  other  cuta- 
neous diforders,  by  waffling  with  it.  It  purifies. and 
whitens  the  fkin  prodigioully. 

CXXXXX.  Directions  for  the  choice  of  the  ve/Tels  in 
- which  the  mold  impure  ultramarine  is  to  be  wafhed,  in 

order  to  be  mixed  afterwards  with  the  other  a- 
' zure. 

1.  The  vefTel  may  be  either  an  earthen,  a brafs,  or  a 
qopper  one,  it  does  not  fignify  which,  provided,  if  it  be 
an  earthen  vefTel,  it  fnould  be  well  hardened  in  the  ba- 
king, and  finely  glazed  in  the  infide,  or  if  brafs  or  cop=> 


178 


SECRETS  CONCERNING 


per,  it  Should  be  of  a perfed  polifli  allround,  and  at  the 
bottom,  in  the  infide. 

2.  It  mud  be  perforated  by  the  fide  with  three  holes, 
to  admit  of  three  cocks,  one  towards  the  middle  part, 
the  other  lower,  and  the  third  at  two  fingers’  breadth 
from  the  bottom. 

3.  Thought  he  azure  matter  which  is  at  the  bottom 
of  the  veiTel  appear  not  to  you  to  be  fuch.let  it  red 
eight  or  ten  days,  and  you  will  foon  be  convinced  of 
the  contrary.  Therefore,  at  the  end  of  that  term,  when 
you  plainly  perceive  fomewhat  of  azure  at  the  bottom 
of  the  water,  decant  it  out  as  gently  as  poffible  $ take 
out  the  azure,  wafh  it  like  the  other  with  clean  water, 
and  put  it  with  the  other,  or  keep  it  apart,  which  you 
like,  you  will  find  it  as  good  as  the  red. 

CXL.  Observations  proper  to  be  made  for  dis- 
cerning the  virtue,  and  good  or  bad  qualities  of 
the  lapis  lazuli,  from  which  you  intend  to  compofe 
ultramarine. 

id.  Trial.  Wet,  fird,  the  lapis  lazuli  with  your 
Spittle,  or  even  with  common  water,  and  wrap  it  up  m 
a piece  of  fine  white  cloth  or  Serge.  It  will  thereby 
become  of  a fine  ludre,  and  purple  color,  very  agreeable 
to  the  fight. 

2d.  Trial.  If  you  want  to  know  whether  or  not  it 
be  fine,  fet  it  on  blading  charcoals,  and  blow  them  conti- 
nually for  a good  while.  Then  take  it  off  from  the  fire. 
If,  being  cold,  it  has  not  lod  much  of  its  color,  it  is 
fine  : but  if  it  has  lod  none  of  its  color,  none  can  be 
finer.  For  it  has  been  often  obferved,  that  the  lapis 
which  is  of  a fuperior  degree  of  finenefs,  acquires, 
indead  oflofmg,  more  color,  dill,  when  put  to  this  trial. 

3d.  Trial.  For  the  third  experiment,  put  the  lapis 
a-reddening  on  an  iron  plate  over  the  fire  ; then  extin- 
guifh  it  in  the  bed  donble-didilled  white-wine  vinegar. 
If,  by  this  trial  it  acquire  more  color,  itis  too  fine  ; if  it 
only  keep  its  own  without  any  alteration,  it  is  good  and 
fuch  as  you  can  wifli  to  have  it. — The  lapis,  which  on 


ARTS  AND  TRADES . 


179 


that  trial,  acquires  more  color,  may  he  worth  between 
thirty  and  forty  [hillings  an  ounce.  But  that  which 
keeps  its  own  natural  color  after  trials,  is  really 
fcarce.  As  to  that  which  lofes  the  color,  you  can 
make  but  very  middling  and  common  ultramarine  with 
it. 

4th.  Trial.  You  have,  when  you  buy  it  ready  re- 
duced into  powder,  another  trial  to  put  it  to,  in  order 
to  know  whether  or  not  it  be  pure,  and  without  any 
mixture.  It  is  this. — -Putfomeof  this  powder  into  a 
goldfmith’s  crucible  ; let  it  on  a fufficiently  ftrong  fire 
as  to  make  it  red  hot,  then  take  off  the  crucible.  If  it 
be  enamel,  you  will  find  it  melted,  but  if  it  be  true 
pulverifed  lapis,  it  will  remain  ftilla  powder.  If  there 
be  only  a mixture  of  enamel  with  the  pulverifed  lapis, 
that  enamel,  in  melting,  will  gather  up  all  the  lapis 
powder,  and  when  cold  you  will  find  it  in  a little  cake 
at  the  bottom  of  the  crucible.— This  deception  is  ve- 
ry common  among  color-makers,  from  whom  you  buy 
it. 

Remarks.  The  three  different  azures,  which,  by 
means  of  the  cements  above  mentioned,  you  will  get 
from  the  lapis,  will  amount  all  together  to  fifteen  oun- 
ces for  each  pound  of  lapis  : that  is  to  lay,  ten  oun- 
ces of  fuperfine  ultramarine,  which  will  fell  for  twelve 
or  thirteen  ducats  an  ounce  ; three  ounces  of  medium, 
which  will  fell  for  between  three  or  four  half-crowns  j 
and  two  ounces  of  the  common  bafe  fort,  which  will 
fell  for  one  half-crown.  This  1 aft  is  very  little  regarded 
and  is  called  afliy  ; but,  however,  it  will  pay  you 
for  the  expence  of  the  cement,  therefore,  you  will  eafily 
be  able  to  judge  of  the  clear  profit  you  can  make  out 
of  it. — If  you  employ  that  fort  of  lapis  which  lofes  all 
its  color  with  the  tryal  of  the  fire  and  vinegar,  you 
will  either  get  fo  line  ultramarine  from  it,  nor  fo 
much  in  quantity,  as  you  can  from  the  other.  And  if, 
as  will  be  be  mentioned  hereafter  you  attempt  to  refine 
it,  it  will  lofe  a great  deal  of  its  weight,- — In  a word, 
the  befl  lapis  is  that  which  is  ftreaked  with  numberlefs 


i8o 


SECRETS  CONCERNING 


veins  of  gold,  and  very  Alining  ; and  this  fort  is  that 
which  flands  belts  to  its  color  when  put  to  the  above- 
mentioned  trials. 

CXLI.  The  method  of  calcining,  and  otherwife  pre- 
paring, the  lapis  lazuli,  in  order  to  grind  it  after-? 
wards. 

i.  Take  that  fort  of  lapis  lazuli  which  is  {freaked 
with  gold  veins,  and  which  has  undergone  the  above- 
mentioned  trials.  Break  it  in  {'mail  bits  no  larger  than 
a -filbert.  Wafh  them  in  warm  water,  then  fet  them 
on  the  fire  in  a crucible  till  red  hot.  When  thus  red- 
dened, take  them  out  one  by  one,  and  extinguifh  them 
in  double  difbilled  white-wine  vinegar,  which  {hall  have 
been  previoully  run  through  a hat  three  or  four  times, 
Xnftead  of  fuch  vinegar,  the  urine  of  a found  child 
might  do,  after  having  been  run  in  the  fame  manner 
three  or  four  times  through  a hat  ; ' but  the  above  vi- 
negar is  preferable  when  it  can  be  had.  When  thus  e.x- 
tinguilhed  take  them  all  out  again  from  the  urine,  or  vi- 
negar, and  calcine  them  anew,  then  extinguifh  them 
again  as  before.  Repeat  this  operation  fix  or  feven 
times  over,  that  they  may  more  eafily  fubinft  to  the 
peftle  in  the  mortar,  and  not  {lick  to  it. 

z.  As  for  the  lapis  which  lofes  its  color  by  the  fire,  you 
mull  difpenfe  with  the  calcining  of  it,  for  as  it  would 
lofe  it  more  and  more,  you  would  at  lafl  lofe  both 
your  trouble  and  your  money, 

3,  Therefore,  put  either  that  which  is  calcined,  or 
that  which  is  not,  in  a.  bronze  mortar,  covered  over, 
and  pound  it  well.  Sift  it  through  the  filk  fieve,  co- 
vered alfo  with  its  lid,  that  the  moft  fubtile  part  of 
the  powder  fhould  not  evaporate,  as  it  is  the  be  ft. 

CXLIX.  Direfiions  for  making  the  liquor  fit  to  grind 
the  lapis  with,  in  order  to  make  the  ultramarine, 

1.  Take  three  half-pint  tumblers  full  of  rain  water, 
after  having  run  it  through  a hat  three  or  four  times. 


ART'S  AND  TRADES. 


181 


Put  this  water  into  a new  pipkin,  and  dilute  as  much 
raw  honey  in  it  as  a whole  lllell  of  an  egg  can  hold. 
This  will  render  the  water  yellow;  boil  it  till  it  ceafes 
to  give  any  fcum,  which  you  lliall  take  care  to  take  and 
throw  away  as  fait  as  it  rifes.  When  it  is  quite  clear 
and  fine,  take  it  off  from  the  fire,  bottle  it  for  the  fol- 
lowing ufe. 

2.  Have  fine  dragon’s  blood,  grind  it  on  a porphyry 
fto-ne  with  the  above-prepared  honey  water  ; put  this 
alfo,  when  well  grinded,  into  another  bottle.;  Over 
it  pour  fo  much  honey  water,  till  it  acquires  a purple 
color.  Decant  it,  when  fettled,  from  the  ground,  and 
keep  it  by  itfelf.  Such  is  the  fort  of  water  which  is  to 
be  ufed  to  grind  the  lapis  lazuli  with. 

3.  An  important  obfervation. — Should  the  lapis  lazu- 
li, from  which  you  intend  to  draw  your  ultramarine, 
fliew  fame  purple  color  of  a remarkable  hue  and  beauty, 
you  mud;  encourage  it  by  means  of  the  above-mentioned 
honey-water-,  which  you  muff  manage  in  the  following 
manner.  As  the  degree  of  purple  you  are  to  aim  at, 
ought  not  to  be  deep,  but  rather  pale  and  drawing  to- 
wards the  flefh  more  than  the  red,  if  therefore,  the  co- 
lor which  comes  from  the  lapis,  lliould  be  too  deep,  you 
muff  diminifli  that  of  the  honey-water  ; and  if  that  of 
the  ftone  is  too  pale,  then  render  that  of  the  liquor 
deeper.  By  thefe  means  you  may  make  thefe  three  forts 
of  colors  of  what  degree  you  like,  by  giving  more  or 
lei's  of  the  liquor,  and  coloring  this  at  your  will,  ac- 
cording as  you  fee  either  of  thefe  proceedings  requisite 
for  your  purpofe# 

Note.  Chufe  the  dragon’s  blood  in  tears,  fuch  as 
the  goldfmiths  ufe,  not  that  which  is  in  powder.  Some 
people  work  it  with  the  above-mentioned  honey-water* 
Others  do  it  with  the  bdellium  diluted  in  water. 

CXLIII.  The  method  of  grinding  the  lapis  lazuli  or  por- 
phyry-, and  the  figns  which  attend  it. 

1.  When  the  lapis  is  well  pounded  into  powder,  and 
that  powder  has  been  fifted,  as  before  directed-,  fet  it  02a 


SECRETS  CONCERNING 


>182 

a porphyry-ftone,  and  grind  it  with  the  mullar,  bath- 
ing it,  as  you  grind  it,  with  the  honey-water,  by  little 
and  little  at  a time.  Keep  your  powder  on  the  ftone, 
in  as  final!  a compafs  as  you  cam,  not  fullering  it  to 
fpread  much  over  it,  which  would  occafion  a great  lofs 
of  it. 

To  grind  thus,  one  pound  of  pulverifed  lapis,  you 
mull  divide  it  into  three  parcels,  and  grind  one  of  each, 
and  no  more,  at  a time  $ and  it  mult  take  two  hours 
grinding  at  leaft,  to  make  money  of  it.  Take  care  to 
keep  your  ftone  wet  with  the  above-prepared  honey-wa'- 
ter  all  about  your  pafte,  that  this  fhould  not  ftick  to 
the  ftone  while  you  grind  it.  This  wetting  muft  take, 
in  all,  about  one  tumbler  full  of  the  liquor  for  the 
whole  pound  of  lapis  powder.  When  you  have  grinded 
•one  part  of  that  pound,  take  it  out,  and  grind  the  fecond 
on  the  fame  fpot  on  the  ftone,  then  the  next,  and  fo  on, 
as  long  as  you  have  any  to  grind  ; and  be  very  fure 
that,  in  grinding  it,  you  ufe  no  other  water  than  honey- 
water. 

2.  To  know  whether  or  not  it  be  fufnciently  grinded, 
take  a little  of  it  on  the  tip  of  your  finger,  and  mafli  it 
between  your  fore-teeth.  If  you  do  not  feel  it  crack  as 
the  dry  powder  does,  then  it  is  fufficiently  grinded. — * 
Take  care  not  to  grind  it  too  much,  left  it  fhould  lofe  its 
color,  which  happens  fometimes  j therefore  grind  it  only 
pretty  well. 

3.  To  dry  the  lapis,  after  it  is  grinded,  put  it  on  a 
clean  ftone,  and  fet  it  to  dry  in  the  fhade,  not  in  the  fun, 
for  it  would  fpoil  it.  When  it  looks  as  if  it  were  dry, 
touch  it  with  the  finger,  and  if  it  rubs  into  powder,  as 
mould  or  dirt  would  do,  you  may  leave  it  longer.  But 
if  it  refill;  the  finger,  and  does  not  break,  then  it  is  time 
to  take  it  off.  It  is  a figti  the  powder  is  too  fat  of  ho- 
ney, and  requires  to  be  purged,  that  it  may  come  more 
eaiily  from  the  cement  when  you  Ilia  1 1 work  it. 

4.  Then  comes  the  wafhing  of  that  ultramarine  azure, 
which  is  performed  as  follows.  In  a great  china  bowl, 
new,  without  any  crack  or  rivetting  whatever,  and  of 
the  moft  perfebt  polifh  or  glaze  in  the  infide,  put  your 
above-mentioned  dried  lump  of  pafte.  Over  it  pour  the 


ARTS  AND  TRADES,.  183 

foft  lye  above-defcrihed  in  Art.  cxxxvii.  and  let  it  fur- 
pals  the  lump  in  the  bowl  by  your  fingers’:  breadth. — 
Then  walli  it  well  between  both  youn  hands,  and  dilute 
all  entirely  into  that  lye.  When  that  is  done,  let  it 
fettle,  and  when  the  azure  is  entirely  precipitated  at  the: 
bottom,  and  the  lye  fwims  quite  clear  over  it,  decant  it 
out  gently  by  inclination,  and.  fet  .the  azure  a-drying  in 
the  fhade,  without  moving  it;  from  the  bowl.  When 
you  find  it  pretty  dry,  take  it  out  of  it  carefully,  fpread 
it  on  the  porphyry  hone,  to  finifh  drying  thoroughly. 
And  when  it  is  thoroughly  dry,  in  that  manner,  give  it 
then  the  cement. as  follows.., 

GXLXV.  The  method  of  incorporating  the  grinded  lapis 
lazuli  with  either  of  the  ftrong  or  fort  cements. 

1.  For  one  pound  of  the  lapis  lazuli,  prepared  as  di- 
rected inn  the  preceding  article,  take  one  of  the  ftrong 
cements  defcribed  in  Art.  cxxxiv.  Rub  this  over  with 
your  hands,  as  you  take  it  out  of  the  water,  in  which 
you  preferve  it  : then  cut  it  in  fmall  bits,  and  put  it 
a-melting  over  warm  afhes,  in  a glazed  and  neve  pipkin. 
Take  care  that  in  melting,  it  fliould  not  fry.  When 
this  happens,  put  a li r tie  of  our  above- defcribed  lintfeed 
oil,  (fee  Art.  cxxxvi.)  and  it  will  immediately  ceafe  to 
fry. . 

2.  When  the  cement  is  perfectly  well  difTolved,  take 
that  fame  fpatula  which  before  ferved  you  tomake  it  with, 
rub  it  over  with  a little  of  the  lame  oil,  and  fcir  well 
the  melted  cement  with  it.  Then,  with  the  other  hand, 
taking  a pound  of  prepared  lapis  lazuli,  let  it  run 
(lowly  into  your  cement,  with  the  fame  gentlenefs,  and 
as  little  at  a time,  as  you  would  put  oil  on  a failed,  ’till 
the  whole  pound  is  put  into  the  cement,  which  you  rhufl 
never  ceafe  to  ftir  and  mix,  with  the  fpatula,  as  long 
as  you  pour  in  the  lapis.-  Continue  flill  to  ftir  after  that 
till  you  are  well  convinced  that  the  lapis  and  the  ce- 
ment are  both  perfectly  well  mixed  and  amalgamated 
together,  and  n,ot  a„.bit  or  grain  of  the  powder  can  be 


184  SECRETS  8 0 NC  E R N I N G 

perceived  out  of  the  cement,  and  has  well  penetrated 
it. 

3.  When  this  is  done,  take  immediately  the  pot,  and 
pour  the  contents,  quite  boiling,  into  a veiTel  full  of 
cold  water,  and  with  the  fpatula  take  out  all  that  is 
about  the  fides  of  it,  and  clean  it  well.  Then,  when 
the  laid  cement  (hall  be  cold  enough  to  admit  touching 
it  with  your  hands,  rub  them  all  over  with  our  faich  pre- 
pared and  purified  lint  feed  oil,  and  take  it  out  of  the 
water.  If,  in  pulling  it,  you  fee  it  us  well  tinged  and 
coibured,  it  is  a good  omen.  Work  it  well  then,  be- 
tween your  hands,  and  with  your  fingers,  for  near  two 
hours,  pulling  it  at  the  fame  time  to  the  length  and 
breadth,  to  fee  whether  or  not  there  are  not  fome  bub- 
bles inclofing  little  parcels  of  powder  not  well  divided 
and  incorporated,  and  that  you  may  fpread  them  in  the 
cement  in  working.  And  take  this  notice,  that  the 
more  the  pafte  is  thus. -wrought,  the  better  it  will  be  af- 
terwards, as  it  will  require  lefs  wafhing  to  get  the  azure 
out  of  it. 

4.  When  it  is  thus  wrought,  form  it  into  a lump  like 
a loaf  of  bread,  and  put  it  into  a china  bowl  with  frellv 
cold  water,  where  you  lhall  let  it  foak  for  ten  or  fifteen 
days,  nay  even  longer,  if  you  like,  becaufe  the  longer 
it  foaks,  the  finer  and  more  perfect  it  becomes,  and  the 
more  eafily  too  you  afterwards  get  the  azure  out  of  it. 
But  if  it  be  not  foaked  at  lead;  twelve  days,  it  will  not 
do  at  all. 

CXLV,  Directions  for  extracting  the  azure  out  of  the 
cement. 

2.  Take  the  lump  of  cement,  juft  mentioned,  out  of 
the  cold  water  in  which  you  left  it  to  foak.  Rub  it 
foftly  over  with  your  hands,  and  place  it  in  a finely  - 
glazed  china  bowl,  previoufly  wet  with  the  aforefaid 
lintfeed  oil. 

%.  Pour  over  it  lukewarm  common  water  which  lhall 
have  been  filtered  through  a hat  before  warming..  Ob- 
ierve  that  this  water,  when  poured  on  the  cement,  be- 


ARTS  AND. TRADES,  i$s 

rather  cool  than  warm,  as  a degree  lefs  than  lukewarm 
is  preferable  to  lukewarm  itfelf ; and  let  there  be  about 
two  fingers’  breadth  in  the  bowl  above  the  cement. — 
Then  let  it  foak  there  for  about  one  quarter  of  an 
hour. 

3.  Have  two  flicks  made  of  box,  or  other  fine  and 
hard  wood,  fufceptible  of  a fine  polilli.  Thefe  fcicks 
mufl  be  made  round  by  a turner,  of  a foot  long  or  there- 
abouts, or  longer  if  you  like,  a little  thicker  than  one’s 
thumb,  being  larger  at  one  of  the  ends,  and  flattened  in 
form  of  an  almond. 

4.  With  thefe  two  flicks  move  and  turn  gently,  at 
firft,  your  cement  in  lukewarm  water.  And  if,  in  fo 
doing,  it  fliould  flick  to  the  bottom  of  the  bowl,  rub 
your  hands  with  oil,  and  detach  it  foftly  and  carefully, 
turning  and  returning  it  gently  with  your  hands  in  the 
water,  till  at  lafl  it  begins  to  be  tinged  with  azure.— 
The  firfl jjgns  by  which  you  know  that  the  .cement  be- 
gins to  render  the  ultramarine,  are  certain  lines  and 
fireaks  which  appear  in  the  water,,  net  unlike  the  rays 
of  the  fun.  And  when  this  is  the  cafe,,  be  upon  your 
guard,  and  take  notice  that  the  water  foon  afTumes  a 
very  high  hue  of  that  color,  particularly  at  the. firfl  dif- 
c-harge  of  the  cement, ns  it  is  always  the  bell  azure  which 
comes  firfl. 

5/ As  foon  therefore  as  you  fee  your  water  fufneientiy 
tinged,  pour  it  out  through  a fieve  into  the  vefiel  with 
three  cocks,  deferibed  before. in  Art,  cxxxix.  fupporting 
the  cement  on  the  two  flicks,. for  fear  it  fliould.  flick  to 
the  bottom  of  the  bowl,  when  thus  left  dry  on  it.  The 
reafon  why  you  are  advifed  to  run  this  water  through  a. 
fieve,  is  to  prevent  any  little  bit  of  cement  which  might 
have  broken  from  the  lump,, and  be  loofe  in  the  water, 
from  running  along  with  it,  .and  that  fo  you  might  flop 
and  rejoin  it  to  the  other. 

6.  When  you  have  thus  got  this  firfl  wa.ter‘out  of  the 
cement,  pour,  feme  more  water,  of  the  fame  degree. of 
warmth,  rather  under  lukewnrm  than  above,  or  even 
Inch  as  we  faid  before,  and  proceed  as  before  with  your 
flicks,  moving,  flirring,  and  turning  the  cement  .in  it=,  . 


i8  6 


SECRETS  CONCE RN JNG 


and  fo  working  it  as  to  get  new  azure  from  it,  which 
you  decant,  into  another  veflel  ftparately  from  the  firfh 
water. 

Obferve  not  to  hurry  or  precipitate,  particularly  at 
firft,  the  foftening  of  the  cement  in  the  water,  by  work- 
ing it  too  haftily,  or  with  too  much  labour  on  your 
fide.  It  is  a work  of  patience,  which  mufb  be  done  as 
gently  as  poffible,  with  eafe  to  yourfelf,  and  flownefs  in 
the  working,  becaufe,  if  you  force  the  azure  too  preci- 
pitately out  of  the  cement,  you  will  manifeftly  fpoil 
all,  and  be  a great  fufferer  in  the  end. 

7.  Repeat  again  the  fame  procefs  and  operation  as 
above,  to  draw  the  third  azure,  and  decant  again  this 
water  into  another  veffel  by  itfelf. 

8.  There  is  (till  a fourth  azure  which  may  be  obtain- 
ed from  the  fame  cement,  after  the.  other  three  are  got 
out,  and  this  is  called  landy  or  afhy  color  or  grey. 
This  requires  that  the  water  be  full  hike  warm,  if  not 
even  a little  more  than  fo.  Then  you  work  the  cement 
harder  loo  with  the  (ticks  ; and  if  it  do  not  come  out 
eafily,  give  it  a little  of  the  lye  defcribed  in  Art. 
cxxxvii.  which  you  manage  as  follows.  Firft  you  mix 
one  part  of  the  folk  lye  with  two  parts  of  water,  and 
fee  what  this  will  do.  If  the  cement  do  not  render  the 
azure  yet,  give  it  the  ftrong  lye  ; if  neither  will  do, 
make  the  following  preparation. — Boil  vine-wood  allies 
in  common  and  clearly  filtered  water,  for  one  quarter 
of  an  hour.  Then  let  it.  clarify,  and  (train  it  through 
a pecked  bag.  It  muft  be  ftrong'  enough  to  prick  the 
tongue  when  you  tafte  it.  With  this  lye  work  your 
cement  to  draw  the  laft  azure,  from  it,  after  making  it 
lukewarm.  When  it  has  been  once  ufed,  it  is  of  n$> 
more  fervice.  Therefore,  pour  all  thefe  different  wa- 
ters, one  over  the  other  in  the  fame  veffel,  and  feparate- 
ly from  the  three  former  forts,  which  contain  the  three 
firft  azures,  that  you  may  have  them  all  by  themfelves 
in  their  ftridt  purity,  for  all  your  profit  and  lofs  de- 
pends entirely  on  the  art  of  drawing  thefe  different 
azures,  and  on  your  own  dull  in  putting  that  art  iriteu 
execution,. 


i 


1 


! 


A'R  TSA  ND  TRAD  E S«  ^ 7 

CXLVI.  Obfervations  on  the  colors  of  the  azures  at 
.their  coming  out  of  the  cement,,  and  the  figns  which 

attend  them. 

1.  The  mod:  manifeft  fign  of  the  fir  ft  azure  coming 
out,  is  its  apparent  coarfenefs ; a chara&er  which  is- 
owing to  the  veins,  of  gold  which  appeared  in  the 
original  (tone,,  and  which  give  the  hrft  ultramarine  that 
fort  of  look. 

2.  The  fecond  azure  will  feem  finer,  but  its  color 
will  not  be  fo  high,  nor  fo  fine. 

3.  The  third  will  increafe  again  in  appearance  of 
finenefs,  but  diminish  hill  more  in  hue,  which  will  be 
of  a much  paler  blue  than  any  of  the  two  others.— 
Thefe  obfervations  are  always  on  the  fuppofition  that 
the  original  (tone  was  a good  one,,  and  had  gone  fairly 
through  all  the  trials. 

Note.  We  have  given  above  the  price  of  the  colors. 
See  Art.  cxl». 

CXLVII.  The  wafhing  and  purifying,  of  the  azures 
after  they  are  got  out  of  the  cement. 

When  the  different  azures  are  all  got  out  of  the  ce- 
ment let  them  fettle  and  fall  down,  each  at  the  bottom 
of  their  veffels.  When  their  waters  appear  quite  clear 
and  free  from  them  on  the  top,,  pour  them  out  gently 
and  carefully,,  by  inclination  ; then  fupply  them  with 
fome  of  the  foft  lye,  (Art.  cxxxviii.)  and  wafli  thofe 
azures  in  it  with  your  hands,  and  each  of  them  dittinft- 
ly  in  feparate  veffels  by  - themfelves.  Then  let  them 
fettle  to  the  bottom,  and  decant  out.  that  lye,  and  repeat 
again  and  again  the  fame  procefs,  till  you  are  hire  they 
are  all'  well  purged  from  the  greafe  of  the  cement  in 
which  they  were.  Rinfe  them  afterwards  in  the  fan>e 
manner  in  three  or  four  different  pure  and. clear  waters^ 
filtered  through  a hat,  and  they  will  be  perfectly,  pu- 
rified .and  clean. 


r§8  S E CRETE  CO  NCER  NING 

CXLVIII,  Another  way  of  purifying  the  fame  azures' 
with  yolks  of  eggs. 

1.  Take  half  a dozen  of  yolks  of  eggs,  from  hens  fed 
upon  corn,  and  not  buffered  to  run  among  the  grafs, 
nor  to  eat  any.  Pierce  the  pellicula  which  covers  thofe 
yolks  with  the  point  of  a needle,  and  pour  equally 
thofe  yolks  on  the  azure  powder,  as  you  would  do  oil 
on  a fallad, 

2.  Do  the  fame  on  all  your  different  azures,  put  fe- 
parately  in  different  difhes.  Then  incorporate  well  the 
azure  and  the  yolks  of  eggs  together  with  your  hands. 
When  done,  walh  it  afterward  with  the  fofteft  lye,  fa 
many  times  that  it  lhall  at  laft  come  out  as  clear  as  you- 
firft  put  it  in  ; then  rinfe  it  three  or  four  times  in  clear 
water,  which  has  been  filtered  leveral  times  through  a. 
hat. 

This  method  of  walking  the  azures  is  an  excellent: 
one.  It  may  be  deemed  a true  fecret  to  give  them  a 
fine  luflre  and  brilliancy..  Never  forget  to  let  each  of 
your  waters  he  well  fettled  before  you  change  them, 
otherwife  you  wall  lofe  a great  deal  of  your  azures. 

CXLIX.  Another  particular  and  fcarce  fecret  for  pu- 
rifying azures.. 

Here  again  is  another  fecret,  known  by  very  few,  iff 
any,  to  give  the  mod  admirable  luftre  to  azures. — Take 
a bullock’s  gall,  and  pour  it  on  your  feparate  azures,,, 
after  they  have  been  already  waflied  and  purified' in  wa- 
ters, lyes,' and  yolks  of  eggs*.  Then  rub  and  handle 
Well  thofe  azures  with  your  hands,  each  by  themfelves,A 
and  one  after  another  diftindtly,  for  fear  of  mixing 
feme  of  the  one  with  any  of  the  others.  Then  walh 
them  as  above  directed. 

Take  notice  that  each  and  every  one  of  thofe  vari- 
ous purifications  are  to  be  performed  fuccellively  upon, 
each  azure  by  itfelf,  without  excepting  one,  or  being; 
performed  antecedent  to  the  other,  contrary  to  the.  or- 
dgr  in,  which  they  aye  here  preferibed,  ... 


ARTS  AND  TRADES . 189 

CL.  How  to  run  the  azures,  after  having  been  thus 
cleaufed,  waihed  and  purified. 

1.  The  ultramarine  azure,  as.  well  as  a]  1 the  others* 
ought  to  be  run*  for  fear  there  fhould  have  remained 
fome  greafe,  dirt,  or  bit  of  cement  among  them.  There- 
fore, when  they  come  to  the  lalt  water  you  are  to  give 
them,  after  they  have  been  purified  by  the  above  men- 
tioned proceedings,  run  them  through  a fine  fieve,  then 
through  another  more  open,  and  through  another  again 
more  fo  ft'ill . Each  time  let  the  waters  fettle,  till  you 
fee  them  quite  clear,  or  take  them  out  bv  means  of  a 
fponge,  as  before  directed  in  Art.  cviu  but  do  it  with 
fuch  care  as  not  to  have  your  azure  get  into  the  fponge 
with  the  water,  which  would  be  very  detrimental  to 
your  interefl. 

2.  When  you  have  well  cleared  all  the  waters  away, 
let  thofe  azures,  all  dry  in  their  own  diflies-  or  bowls,, 
and  in  the  fliade,  not  in  the  fun,  and  guard  well  againft 
dull  and  dirt  in  working  them. 

3.  When  the  auzres  are  perfectly  dry,  gather  them 
each  feparately,  and  put  them  in  fmall  white  bags  made 
of  animals  fkins  with  the  fmootheft  fide  inwards.  When 
the  little  bag  is  tied,  rub  it  all  manner  of  ways,  to  re- 
fine the  azure  in  it  ; and  the  more  you  fhall  have  done 
fo,  the  finer  color  the  azure  will  acquire  when  you 
open  it,  and  it  comes  to  the  air  again. 

4.  Hardly  would  you  believe  perhaps,  that  after  fuch 
a deal  of  trouble  as  you  have  had,  in  conducing  this 
procefs  throughout,  from  the  firft  purchafe  of  the  lapis 
flone  to  the  point  it  is  now  brought,  when  you  fee  the 
fruit  of  your  long  and  tedious  labors  arrived  at  lafl  to 
an  happy  end,  and  ready  to  indemnify  you  for  them  by 
an  advantageous  fa!e  $ hardly,  I fay,  could  you  be  per- 
fuaded  that  fomething  more  can  be  done  to  your  azures 
to  raife  them  ftill  in  beauty,  merit,,  and  price,  and  that 
this  fonijething  is  no  other  than  to  put  them  new  again 
into  the  ftrong  cement,  and  make  them  go  afrefh  thro® 
the  fame  trough,  the  very  fame  operation,  as  btfore  di- 
rected, from  that  period  of  tfie  manipulation,  ft  eg  bg 


SECRETS  concerning 


19  o 

ftep,  till  they  are  fit  again  for  putting  into  the  little 
bags  mentioned  in  this  very  article,  and  preceding  num- 
ber 3.  — However,  it  is  true,  that  if  you  do  this, 
(leaving  them  for  this  time  but  three  days  only  in 
the  cement),  and  give  them  over  again  all  the  fu- 
eeffive  walhes,  purgings,  and  purify ings,  as  before, 
they  will  be  infinitely  more  refined;  and  that  the 
more  you  repeat  this  manipulation  from  the  cement 
throughout  down  to  the  laft  purging  and  walking, 
the  more  precious  and  fine  the  azure  will  be. — it 
will  not  be  denied,  and  you  muft  certainly  exped, 
that  it  will  be  each  time  attended  with  fome  lofs. 
in  the  weight  ; but,  befides  that  it  raifes  in  the  fame 
proportion  in  its  price,  which  for  you  is  the  fame, 
you  muft  know  that  the  purchafer  himfelf  finds  his  own 
profit  and  advantage  in  providing  this  fuperior  azure, 
fince  one  ounce  only  will  multiply  fo  far  in  employing 
it,  that  it  will  go  farther  than  three  of  the  other.- — 
Therefore,  be  prudent  and  patient  ; but  above  all,  be 
careful  to  chufe  a good  {tone,  and  fkilft.il  in  compofing 
the  cements  and  paftes. 

CLI.  The  method  of  making  the  green  azure. 

1.  It  is  not  difficult  to  make  the  green  azure  with  the 
American  ftone,  if  we  are  to  believe  Alexander  Trolli- 
an,  who  fays,  that  it  is  enough  to  reduce  that  ftone  into 
powder  on  the  marble  or  porphyry,  then  waili  it  feveral 
times  in  clean  water,  and  dry  it  afterwards. — But  it 
muft  certainly  be  far  preferable  to  feparate  the  color 
from  the  conftituent  matter  Of  the  ftone,  and  all  its 
earthy  particles,  which  muft  undoubtedly  render  it 
much  finer  and  fitter  for  painting,  as  it  is  more  purified 
of  its  heterogeneous  parts.  Therefore,  the  following 
procefs  is  moft  advifeable. 

2.  Reduce  the  ftone  into  a fubtile  powder,  then  put. 
it  into  brandy  or  diftilled  vinegar.  Put  this  to  digeft 
on  the  hot  allies  bath,  or  balneo  marls,  till  the  liquor 
is  perfedtly  charged  with  the  color  of  the  ftone.  De- 
cant it  then  gently  into  another  veffel,  and  pouf  lbrne 


ARTS  AND  TRADES. 


19* 

more  brandy  or  vinegar  on  its  groudn,  if  you  have  rea- 
fon  to  think  that  there  remains  fome  color  (till  in  the 
(tone,  which  has  not  been  carried  by  the  firffc  infufion. 
When  you  are  fare  there  is  no  more  left,  throw  away 
all  the  ground,  as  perfectly  ufelefs,  and  then  evaporate, 
on  warm  allies,  the  vinegar  or  brandy  impregnated  with 
ths  color  ; or  rather  diftil  it,  as  by  that  means  you  will 
get  your  liquor  pure  again,  and  may  nfe  it  another 
time  for  the  fame  purpofe,  inflead  of  wafhing  it  a- 
way. 

3.  By  this  procefs,  which  feems  molt  rational,  you 
will  git  the  green  color  quite  pure  at  the  bottom  of 
the  veflel  or  matrafs.  Walli  and  clean  it  with  pure 
clear  water,  and,  after  drying,  keep  it  for  ufe.  This  is 
a very  fine  color  in  painting,  and  has  this  advantage;, 
that  it  never  lofes  its  brightnefs. 

CLII.  Another  fort  of  green  azure. 

1.  There  is  another  fort  of  green  azure,  which  is  a 
natural  production,  to  be  found  in  copper  mines,  and  is 
as  it  were  a diffolution,  or  fubtilization  of  copper, 
which  flies  and  flicks  on  the  Hones  it  meets  in  its  way. 
Thefe  forts  of  vapors  have  generally  fome  marks  or 
figns  of  a mixture  of  filver,  as  it  may  be  inferred  from 
the  color  or  (lain  of  thofe  Hones  which  partake  of  both 
thefe  metals,  for  they  are  green  by  the  copper,  and 
mixed  with  azure  by  the  filver.  And,  according  as  ei- 
ther of  thefe  two  metals  is  more  or  lefs  predominant  in 
the  mine,  one  of  thefe  two  colors  is  likewife  Hronger 
in  the  fame  proportion.  The  method  of  collecting  this 
fort  of  azure,  or  evaporation,  is  as  followrs. 

2.  Grind  the  Hone  on  which  it  is,  and  walli  it  fe- 
veral  times  over.  . It  needs  not  be  put  in  the  cement  af- 
ter the  method  obferved  for  the  ultramarine  azure,  be- 
caufe  that  metallic  offlorefcence  of  the  green  azure,  of 
which  we  are  now  fpeaking,  is  very  eafily  feparated  from 
the  ftony  matter  to  which  it  is  affixed.  For  which  rea- 
foil  it  needs  only  be  waffled  to  render  it  as  fine  a color 


SECRET  S CONCERNING 


192 

as  can  poflibly  be;  and,  after  it  has  been  well  wafiied5 
dry  it  in  the  Ihade,  and  then  keep  it  for  ufe. 

CLIIX,  A very  fine  method  for  marbling  paper. 

The  paper  mu'ft  firft  be  prepared,  that  it  may  more 
eatily  retain  the  colors.  This  preparation  is  performed 
by  wetting  the  paper  with  a fponge  dipped  in  roch-alum 
water,  then  letting  it  dry.— “When  the  Iheets  have  been 
thus  prepared,  have  a pan  full  of  water,  and,  with 
a large  and  long-handled  paiiiting-bruih,  take  of  one 
color,  and  iliake  it  in  the  water  ; tak  of  another 
and  do  the  fame,  and  fo  on  till  you  have  taken  of  all 
the  colors  you  intend  to  have  on  your  paper,  and 
which  you  are  fuppofed  to  have  there  all  ready  by  you. 
Each  of  thefe  colors  fall  to  the  bottom  of  the  water; 
but  take,  with  a fimilar  brufii  as  the  firft,  a mixture  of 
bullock’s  gall,  and  of  di  fio  hit  ion  of  foap  in  water,  then 
lliake  on  the  water,  and  all  over  its  furface,  and  you 
will  foon  fee  all  the  colors  rifing  up  again  and  fwim- 
ming  on  the  top  of  the  water  each  feparately  as  you 
firft  put  them-.  Then  lay  the  llieet  of  paper  on  it,  give 
it  a turn  on  one  fide  or  the  other,  as  you  like,  and  take 
it  up  again ; wafli  and  let  it  to  dry,  then  burn i ill  it,  and 
it  is  done. 


CHAP.  VIE 


Secrets  relative  to  the  Art  of  Gitding. 

I.  The  method  of  guilding  with  fize,  or  with  oil. 

gold  leaves  which  are  commonly  ufed  in  gild- 
|v  ing  are  of  different  lizes,  as  well  as  of  various  de- 
crees of  thicknefs*  as  there  are  fome  the  thoufand  of 


ARTS  AND  TRADES . 193 

tvhich  comes  to  no  more  than  three  pounds  altogether,, 
and  others  which  come  to  three  pounds,  ten  {hillings, 
and  four  pounds,  per  thoufand. 

To  gild  on  iron  and  other  metals,  the  ftrongeft  and 
the  pur  eft  are  preferable.  That  which  is.  not  fo  pure  is 
commonly  employed  by  carvers  in  wood,  as.  it  comes 
cheaper  to  them. 

We  are  indebted  to  the  difcovery  which  has  been 
made,  a few  ages;  fmce,  of  the  fecret  of  .painting  in  oil, 
for  the  means  of . gilding  in  Inch  a manner  as  to  refill  the 
injuries  of  the  weather. — An,  art  the  ancients  were  not 
acquainted  with,  a,nd  they  could  not  obtain  from  their 
method  of  applying  gold,,  fince  they  ufed  nothing  elfe 
but  whites  of  eggs  for  gilding  marble,  and  fitch  other 
bodies  as  do  not  admit  of  being  committed  to  thefire„. 
As  for  the  wood,  they  made  a compoftion  which  was  ufed 
with  fize.  But  neither  (ize,  nor  whites  of  eggs  can  re- 
fill; the  water.  Therefore  they  could  not,  with  pro- 
priety, gild  any  other  works  than  fuch  as  were  flickered 
from  the  intemperance  of  the  weather,  viz.  their  archer, 
their  ceilings,  which  all  gilt  in  that  manner.  The 
composition  they  ufed  for  gilding  on  wood  was  made 
of  . a {limy  earth,  which  held  the  place  of  the  fized  white, 
we  ufe  now-a-days,  and  with  which  gilders  make  that 
firft  coat,  called  by  arti-fts,  affiette,  or  burnilli-gold  fize. 

II.  To  gild  with  fize,  or  what  is  called  in  bur  nifti-gold. 

1.  You  muft  firlf  begin  by  preparing  your  fize,  which 
is  made  as  follows.— Take  ..about  a pound  of  odd  bit ts 
of  parchment,  or  leather,  fuch  as  is  prepared  for  gloves, 
or  breeches.  Put  this. a-boiling  hi.  a pailful  of  water, 
till  it  is  reduced  to  one  half,  and  your  fize  is  done  as  it 
ought  to  be. 

,2,.  When  you  want  to.  ufe  it  for  wood  which  is  to  be 
gilt,  it  muft  be  boiling,  hot,  otherwile  it  would  not  pe- 
netrate mlHciently  into  the  wqqd.  IF  you  find  it  too 
ftrong,  you  .may.  weaken  it,  by  adding;  water  to  it. 
Then  with,  a bruflgniade  of,  boar’s  brifties,  y on, lay  the 
fixe  in  fmoot'hening,  if  it  be  a plain  work  .;  but,  if  & 

II 


194 


SECRETS  CONCERNING 


carved  one,  you  muff  lay  it  in  flumping  with  the  bruili  ; 
either  of  which  ways  is 'equally  termed  to  fize. 

3.  Whc.i,  the  wood  is  'Las  prepared  with  fize  only, 
you  muff:  make  another  preparation,  called  an  .infuf:on 
of  white,  in  the  following  manner.  Take  a certain 
quantity  of  fize  boiling  hot,  as  much  as  you  think  will 
be  fufficient  for  your  work.  Dilute  a difcretionable 
quantity  of  pulverifed  whitening  in  it,  and  let'  it  in- 
fufe  fome  time.  When  it  ftems  well  diffoived,  flrain  it 
through  a cloth  to  make  it  finer  ; then,  with  a brnfli,  as 
above,  give  feven  or  eight  different  coats  of  it  in  flump- 
ing on  your  work,  and  two  more  coats  in  fmoothening, 
if  it  be  on  carved  work,  but  if  on  a plain  one,  you  muff 
give  a dozen  of  coats  at  lead  ; for  the  white  is  the 
nouriflimeiit  of  gold,  and  ferves  to  preferve  it  a great 
while. — You  muff  he  very  careful  not  to  give  coat  upon 
coat,  unlefs  the  lail  be  dry  ; othervife  the  work  might 

i fcale.  You  muff  even  have  a great  care  that  each  coat 
Ihould  be  laid  on  as  herfe&ly  equal  as  poffible,  both  in 
the  llrength  of  the  fiz^,  and  thicknefs  of  the  white,  to 
avoid  the  fame  inconvehiency. 

4.  When  you  have  given  the  requifite  number  of 
coats,  where  in  Humping,  or  in  fmoothening,  you  muff 
let  the  work  dry  thoroughly  before  you  polifli  it.  As 
foon  therefore  as  it  is  perr'e&iy  dry,  you  muff  have  a 
eoarle  rough  cloth,  quite  new,  and  as  clofely  weaved  as 
poffible,  with  little  deal  flicks,  cut  fquare,  angular,  or 
pecked,  according  as  the  nature  and  carving  of  the 
work  require  ; and,  thrufling  one  of  thefe  flicks  into 
the  cloth,  you  rub  and  fmoothen  the  white.  Then 
taking  a brufh  made  of  boar’s  briflles,  which  has  been 
already  ufed,  becaufe  it  is  fofter,  dip  it  into  fome  clean 
water,  and  wet  the  work  in  proportion  a*  you  go  on 
in  poli filing.,  with  your  little  flicks  wrapped  up  in  cloth. 
This  precaution  completes  the  fmoothening  of  the  work 
by  levelling  the  fmall  bumps  and  imperceptible  undu- 
lations, you  may  have  made  either  in  giving  the  white, 
or  in  poliihing  it.  For  the  fmoother  the  work  is  made, 
the  more  eafy  to  be  burnilhed  the  gold  will  be,  after 
having  been  applied,  The  wetting  and  brufhing  thus 


ARTS  AND  TRADES. 


*95 


your  work,  in  proportion  as  youpolifli  it,  with  a brufli  a 
little  worn,  has  again  that  other  ohjeft  of  clean fmg  it  of 
the  mild  you  oc cation  in  fo  doing  ; therefore  fpare  not  to 
purge  your  brufli  of  all  the  filth  it  gathers  about  the 
point  of  its  hair,  by  waffling  and  fqueezing  it  again  as 
foon  as  you  fee  them  grow  thick  in  the  lead  with  that 
dirt. 

5.  When  the  white  is  once  more  dried,  rub  it  with 
fhavegrafs,  or  ruffles,  in  order  to  level  ftiil  better  all  the 
grains  and  inequalities  which  may  be  on  it.  Do  not  how- 
ever rub  it  too  much  with  the  fhavegrafs,  becaufe  you  may 
thereby  fail  from  one  error  into  another,  and  make  your 
white  what  is  called  greaiy  or  fmeary,  which  would  pre- 
vent it  afterwards  from  uniting  with  the  bur  nil  A gold 
fize,  which  is  to  precede  the  laying  on  of  the  gold. 

6.  Now,  as  it  is  difficult  that  after  ten  or  a dozen  of 
coals  of  white,  the  carving  fliouid  not  be  ckoakea  up, 
they  who  are  fond  of  finiffling  their  work  highly,  take 
a certain  iron  inftrument,  made  on  purpofe,  and  curved 
by  one  end,  (called  by  the  French,  a fer-a-retirer)  ; with 
this  raffiing-crook  they  go  over  all  the  turns,  and  open 
all  the  places  which  want  it,  to  reftore  them  to  their 
former  lflarpnefs.  Or  elfe,  you  take  what  is  called  a 
fermoir,  or  a gouge,  or  a cizei,  and  give  to  the  orna- 
ments the  fame  form  which  the  carver  obferved  when  he 
hrft  cut  them,  turning  agreeably  the  Tides  of  leaves  ac- 
cording to  nature  ; then  bretelling  with  another  inftrii- 
ment,  called  the  veining-crook,  (in  French  fermoir-a- 
nezrond),all  the  ornaments,  you  thereby  render  the  work 
much  neater,  and  more  delicate  than  the  carver  had  fir  ft 
made  it.  That  you  may  cut  the  white  more  neat,  ob- 
ferve  only  to  wet  it  a little  with  a brufli. 

7.  When  works  are  not  of  great  confequence,  you 
may  eafily  fave  yourfelf  all  that  trouble  ; principally  if 
the  carving  is  pretty  neatly  finilAed,  by  giving  two  or 
three  coats  only  of  white  very  clear.  But,  as  it  is  very 
true  the  white  is  the  principal  and  only  lupport  of  gold, 
this  operation  is  never  fo  perfeifl,  nor  hands  fo  long  ; and 
the  carving  feems  a great  deal  more  rough  than  when  it 
has  received  ten  or  twelve  coats  of  white,  and  been  after- 


SECRETS  CONCERNING 


19 6 

wards  re-cut,  carved,  veined,  and  repaired  over  again, 
as  I faid  before. 

8.  After  every  thing  has  been  performed  about  the 
white,  which  could  be  required  to  completely  finilli 
that  preparatory  part,  you  mufl  dilute  fome  yellow 
ochre,  and  grind  it  with  fized  water,  weaker  by  half  than 
that  which  you  ufed  for  the  whitening.  And,  having 
made  it  a little  fluid  and  warm,  you  lay  one  coat  of  it 
overall  the  work,  principally  in  fuch  deep  places  of  the 
carving  as  you  cannot  come  at  to  lay  the  gold  leaf,  that 
this  color  may  fupply  its  want. 

9.  When  the  yellow  is  dry,  you  mu  ft  lay  over  it  (in 
alj  the  railed  places,  but  not  in  the  bottom  grounds) 
three  different  coats  of  another  fort  of  competition, 
called  in  French  a Alette,  and  here,  burnifh-gold  fize, 

made  and  prepared  in  the  following  manner Bolar- 

menian,  about  the  bignefs  of  a nut,  and  grinded  by 
itfelf'j  bl'oodftone,  or  red  chalk,  the  bulk  of  a horfe 
bean,  and  black  lead  pulverifed  as  big  as  a pea,  grinded 
both  together  j and  at  lafl  one  drop  or  two  of  tallow, 
which  you  grind  afterwards  with  all  the  other  drugs 
and  water,  taking  them  little  at  a time,  to  grind  and 
incorporate  them  the  better.' — Put  this  compofition  in  a 
eiipj  and  pour  over  it  fome  of  your  afore-mentioned, 
fize,  boiling  hot,  and  {trained  through  a cloth.  Stir 
and  mix  all  well,  while  you  pour  that  fize,  that  the 
whole  may  be  well  diluted.  The  fize  you  make  ufe  of 
in  this  cafe  muff,  to  be  right,  be  of  the  confiftence  of 
the  jelly  you.  eat,  and  no  more,  when  cold.-— There 
are-  thofe  who  mix  again  befides,  with  this ; compofi- 
tion, a little  foap,  or  olive  oil,  with  a little  of  cal- 
cined lamp-biacjk.  Others  add  burnt  bread,  bifire, 
antimony,  .tin-glafs,  butter,  fugarcandy,  &c.  every  one 
according  to  his.  own  v7ay.  All  thefe  forts  of  greafe 
ferve  to  facilitate  the  burnilhing  of  the  gold,  and  help  to 
give  it  more  brightnefs.  Be,  however,  this  compofi- 
tion made  how  it  will,  obferve  to  keep  it  warm  over 
hot  allies  in  a ctianng-difh,  whenever  and  while  you 
ufe  it.  The  brufh  you  lay  it  on  with  ought  to  be  foft,# 


ARTS  AND  TRADES . 


i9  7 


and  the  firft  coat  you  lay  pretty  thin  ; but,  as  for  the 
two  others,  they  mu  ft  be  fo  thick  that  the  fluff  fhould 
run  with  difficulty  from  the  brufh.  Each  coat  mu  ft  be 
well  dried  before  giving  the  next.  And,  when  the  lafh 
is  perfectly  dry,  take  a ftiffer  brufh  with  which  you  dry- 
rub  the  work  all  over,  to  fmoothen  all  the  grains  and 
little  rifings  of  the  gold  fize,  and  thereby  facilitate  the 
burhifhing  of  the  gold. 

10.  The  gilding  is  now  performed  as  follows.  Have 
firft  a pipkin  very  clean,  in  which  you  put  fome  very 
clean  and  filtered  water,  and  a few  wetting  pencils, 
which  ought  to  be  made  in  the  form  of  thofe  ermine 

tails  which  hang  in  the  ermine  Ikins.— Get  next  a 

-culhion,  which  is  to  be  made  with  a light  and  flat 
fqnare  board  covered  with  calf  leather,  fixed  all  round 
with  nails,  and  fluffed  underneath  with  cotton.  Let 
this  culhion  be  alfo  furrounded  by  the  back  part,  and 
two  thirds  of  each  of  the  two  fides,  with  a band  of 
parchment  of  five  or  fix  inches  high,  to  prevent  the  air, 
which  i3  always  fluftuating  about  you,  and  Hill  more  fo 
if  any  body  lhould  happen  to  pafs  and  repafs  in  the  place 
where  you  fit,  from  blowing  the  gold  leaf  which  is  laid 
upon  it. 

11.  To  apply  the  gold,  you  proceed  thus.  Hold  your 
cufhion  in  your  left  hand  along  with  the  gilding  pencils, 
which  are  to  be  of  different  flzes.  On  this  culhion 
put  what  quantity  of  gold  leaves  you  think  proper. 
With  the  gliding  knife  fpread  thefe  leaves  very  fmooth, 
in  doing  of  which  you  will  aflift  yourfelf  very  much  if 
you  breathe  over  them  while  you  pafs  the  knife  under. 
Then  cut  it  in  as  many  parts  and  flzes  as  you  want,  or, 
if  there  be  occafion  for  it  whole,  take  it  with  your  tip, 
and  lay  it, — A tip  (in  French,  palette),  is  an  inftrument 
made  with  the  point  of  a fquirrel’s  tail  placed  upon  a 
round  flick  flattened,  and  about  half  an  inch  wide  by 
one  end,  with  a flit,  to  fet  and  fpread  the  better  the 
fquirrel’s  tail. — -This  tip  therefore  you  pafs  along  your 
cheek,  and  with  it  take  off  the  gold  leaf,  or  what  part 
of  it  you  have  divided,  and  thus  lay  it  on  the -Work* 

R z 


SECRETS  CONCERNING 


198 

Previoufly,  however,  to  this,  you  muft  have  pa  (Ted  on 
the  .place  one  of  your  pencils  immediately  before  the 
laying  .of  the  gold,  otherwife  the  gold  would . be  in- 

ceffantly  flitting  and  cracking.— As  foon  as  the  gold 

leaf  is  laid  on  the  work,  take  your  water  pencil  quite  : 
wet,  and  palling  it  above  it  on  the  work,  let  the  water 
run  from  it  under  the  leaf  juft  applied  ; this  will  immedi- 
ately make  it  fpread  and  ketch.  But  if  it  fliould  pafs 
over  the  gold  leaf,  it  would  immediately  fpot  and  fpoil 
it  5 and  as  it  is  impoflible  to  lay  gold  on  gold,  efpecially 
when  wet,  you  would  not  be  able  to  repair  it  unlefs  you 
take  the  gold  leaf  entirely,  off,  and  put  another  in  the- 
ftead.  On  the  contrary,  by  the  water  flipping  under 
the  gold  leaf  juft  laid,  you  will  find  that  this  fpreads 
infinitely  more  eafy,  and  almoft  of  itfelf ; it  fticks  fafter  , 
on  the  gold  fize,  never  fcratches,  is  more  eafily  dufted 
for  buruiihing,  or  matting  with  fize  j in  fliort  the  work 
looks  infinitely  better  in  every  refpect.-*— As  it  is  impof- 
iible  with  all  poflible  care  one  can  take,  but  there  may 
happen  fome  little  accident  now  and  then,  principally 
in  carved  works,  you  mufl,  in  fuch  a cafe,  cut  fome 
final]  bits  of  gold,  which,  with  a pencil,  you  take  and 
put  on  the  defective  places  when  you  look  your  work 
over  ; and  this  is  called  faulting  the  work,  in  French 
ramender. 

12-  When  the  work  is  perfe&ly  dry,  burnifh  it  where1 
von  think  proper,  in  order  to-  detach  certain  partsffrom.. 
the  other,  to  make  them  fet  off  and  ihew  to  better  ad- 
vantage. To  that  effeft  you  ufe  an  inftrnment  called  a 
bu-rni  flier,  made  either  of  a real  Wolf’s  tooth,  or  rather, 
as  they  now  ufe  it,  an  agate,  made  in  the  fame  form.’ 
and  finely  polifhed,  or  elfe  a pebble  called  -blood  ftone, 
— Before  burnifiiing,  you  muft,  with  the  crooked  point 
of  y our  burnilher,  pufh  down.  all  the  parts  of  gold  in  the 
hollow  parts  which  you  forgot  to  do  with  the  pencil, 
then  duft  it  with  a large  one.  When  the  work  is  burnilh- 
cd. where  you  want  it  to  be  fo,  you  matt  and  repafs,  with  • 
a very  10ft  pencil  and  burniih  gold  fize,  what  has  not 
been  burniihed?  or?  you  may  again  put  fome  vermilion^. 


ART'S  A N-t)  TRADES, 


199 

to  raife-cthe  gold,,  and  make  it  look  brighter  ; which  is 
called,  in  term  of  art,  re  palling. 

13.,  There  is  again  another  repairing  you  mull  not 
forget,  which  is  to  lay.,  in  all  the  hollow  places  of  a 
carved  work,  a coat  of  a compolition  of  vermilion,  as 
I am  going  to.  prefcribe,  and  which  will  give  an  incom- 
parable lire  to  the  gold,  and  make  it  look  as  gold- 
fmith’s  work.  This  compolition  is  Inch.- Grind  to- 

gether, on  marble,  fome  vermilion,  gamboge,  and  red 
brown,  which  you  mix  with  a little  Venetian  turpentine, 
and  oil  of  .turpentine.  There  are  who  make  it  other- 
wife,  and  ufe  only  fine  lake,  and  others,  dragon’s  blood  ; 
but  the  firft  receipt  is  the  bell.— If,  after  having  bur- 
nilhed,  matted,  and  repalled  your  work,  you  find  again 
fome  defective  places,  you  may  mend  them  with  gold 
in  Ihell,  which,  as  you  know,  is  diluted  with  a little 
gum  arabic,- and  applied  with  a penyil.  This  fort  of 
faulting,  which  is  no  frnall  addition  to  the  beauty  and 
richnefs  of  the  work,  the  French  call  buckling  with  gold 
in  Ihell. 

II.  To  gild  without  gold. 

Put  in  a crucible  one  ounce  of  ammoniac  fait,  and  half- 
that  quantity  of  common  mercury.  Cover  and  lute 
well  the  crucible  for  Tear  the  mercury  Ihould  exhale. 
Give  this  a frnall  fire  for  the  fpace  of  half  an  hour. 
Increafe  the  fire  afterwards  till  the  crucible1  is.  quite  red 
hot.  Then  throw  the -co-mpofition  into  a pan  of  cold 
water.  As  foon  as  this  matter  is  cold,  it  Will  be  as- hard 
as  a Hone.  Break  and  grind  it,  and  difi’olve  it  in  gum 
water.  Wherever  you  lay  a coat  of  this,  it  will  look 
like  gilt. 

III.  Another  to  the  fame  ptirpofe. 

To  giM  frames,;  -ihd  other  common  things,- pulverife 
and  incorporate  well  together  the  yolk  of  an  egg  with 
two  ounces  of  mercury,  and  one1  of  ammoniac  fait.  Put 


200 


SECRETS  CONCERNING 


this  into  a matrafs,  flop  it  well,  and  fet,  it  for  four  and 
twenty  days,  in  hot  liorfe  dung. 

IV.  A gold  without  gold. 

Grind  fome  purpurine  with  water  3 then  put  it  to 
foak  with  chamber-lye  in  a pan  ; ftir  and  Ikim  it.  When 
it  has  done  throwing  any  fcum,  decant  the  chamber- 
lye,  and  iupply  it  by  gum  water.  Whatever  you  write 
or  draw  with  this  compofition  will  look  as  gold  itfelf; 
and  it  admits  even  of  being  burniflied  with  the  burnifiier. 

V.  The  preparations  of  the  gum-water. 

In  half  a pint  of  common  water  put  two  ounces  of 
gum  arabic,  bruifed  in  fmall  bits.  . When  difiolved,  it 
makes  the  right  degree  of  gum-water  to  be  ufed  for  the 
above  purpole. 

VI.  To  write  in  gold  or  filver. 

Draw  the  juice  of  juniper  leaves.  In  this  juice  throw 
fome  gold  or  iilver  filings,  which  you  fet  there  to  infufe 
for  three  whole  days  : then  make  the  trial. 

VII.  To  gild  on  glafies,  earthen,  or  china  wares. 

Take  a glals,  or  a china  cup  ; wet  it,  and  lay  your 
gold  where  and  how  you  like,  then  let  it  dry.  Dif- 
folve  fome  borax  in  water,  and  of  this  liquor  lay  a coat 
on  your  gold.  Set  'X  on  the  fire  till  your  glafs  powder 
in  melting  makes  a varnilli  on  the  gilded  parts,  which 
will  then  appear  very  beautiful. 

VIII.  To  write,  or  paint,  in  gold  colour. 

Pulverife  fome  purpurine  into  iubtile  powder,  then 
water  it  over,  gently,  and  by  little  at  a time,  with 
chambers  lye,  turning  incefiantly,  while  yor  pour,  with 
a ftick.  Let  it  fettle,  and  wafh  it  in  common  watt  ; 


ARTS  AND  TRADES. 


2Q.-1 


fo  many  times  till  you  fee  the  water  comes  out  at  iaft 
quite  clear.  Each  time  you  change  the  water  take  par- 
ticular care  to  allow  a fuincient  time  for  the  fettling. 
Then  mix  after  the  Iaft  water  is  poured  away,  fame 
powder  of  faffron  and  gum-water  with  your  ground,  and 
either  write  or  paint,  which  you  like.  This  fecret  is 
by  no  means  an  indifferent  one  ; and  you  will  find  it  ve- 
ry agreeable  if  you  try. 

IX.  To  write,  or  paint,  in  filver,  efpecially  with  a 
pencil. 

Pound  well,  in  a bell -metal  mortar,  fome  tin-glafs  ; 
then  grind,,  and  dilute  it,  on.  porphyry,  with  common 
water.  Let  it  fettle,  and  throw  off  the  water,  which- 
will  be  black  and  dirty..  Reiterate  this  lptioii-fo  many 
times  till  the  water  remains  .clear.  Then  dilute  it  in 
gum-water,  and  either  write  or  paint  with  it.  It  will 
appear  very  handfome,  and  no  ways  inferior  to  the  fin- 
eft  virgin  filver. 

X.  To  whiten  the  filver  copper  medals. 

1.  Take  filings  from  Cornwall  pewter  and  make  a 
bed  of  them  at  the  bottom  of  a pipkin.  Qn  this,  bed  la y 
one  of  your  medals,  taking  care  however  they  Ihould 
not  touch  each  other.  Make  another  bed  of  filings  over 
thefe  medals,  and  one  of  medals  again  on  thefe  filings. 
Continue  this  alternate  Gratification  of  medals  and 
filings,  till  you  have  laid  all  the  medals  you  want  to. 
■whiten. 

2.  When  this  is  done,  fill  up  vour  pan  with  water, 
and  put  on  it  a powder  comphfed  of  roch-alum  and 
tartar  from  Montpellier,  well  grinded  and  mixed  to< 
gether.  Boil  the  whole  till  the  whitening  of  the  medals 
is  complete. 

N.  B.  They  muff  have  previoufly  been  cleanfed  with 
foft  fand,  or  ftrong  lye,  to  purge  them  from  any 
greafe. 


202 


SECRETS  CONCERNING 


XI.  A water  to  gild  iron. 

In  three  pounds  of  river-water,  boil  roch-alum,  one 
ounce,  Roman  vitriol  as  much,  verdigrife  half  an  ounce, 
gem  fait  three,  and  orpine  one.  Then  add  tartar,  half 
an  ounce,  and  the  fame  quantity  of  common  fait.  Boil 
it  agaiji  with  this  addition.  Now  heat  your  iron,  and 
when  warm,  rub  it  over  with  this  fluff  .quite  hot,  then 
dry,  it  by  the  fire,  and  burriifh. 

XII.  To  whiten  exteriorly  copper  flatues. 

Take  filver-cryflals,  ammoniac,  gem,  common  and 
alkali,  fa  Its  ; of  each  of  all  thefe  two  drachms.  Make  all 
into  a pafle  with  common  water.  Lay  your  fingers  over 
with  it,  and  fet  them  on  red-hot  charcoals  till  they 
fmoak  no  more. 

XIII.  To  write  in  gold  letters  on  pots,  or  boxes. 

DifTolve  ifinglafs  in  “water.  When  reduced  into  a 
fize,  or  glue,  dilute  forne  red  tartar  with  it,  after  hav- 
ing made  it  into  a very  fubtile  powder.  With  this  mix- 
ture, and  a pen,  or  a pencil,  write  on  your  pots  or 
boxes  ; then  put  a thick  gold  leaf  on  it  of  the  fame  fort 
as  metal  gilders  ufe.  And,  when  this  is  dry,  burnifh  as 
ufual. 

XIV.  To  gild  filver  in  water-gilding  'without  the  affifl- 
ance  of  mercury. 

1.  Take  firft  the  ffnefl  gold,  forge  it  weakifh,  then 
cut  it  in  bits  and  neai  it,  on  an  iron  plate,  or  in  a cruci- 
ble. 

2.  Have  next  a glafs  matrafs,  put  your  gold  in,  and 
to  every  drachm  of  gold,  put  half  a pound  of  ammoniac 
fait,  and  two  ounces  of  good  aquafortis.  Cover  the 
matrafs  with  a ilieet  of  paper,  turned  conically  by  one 
of  its  corners  upon  one  of  the  long  Tides,  fo  as  to  form 


ARTS  AND  TRADES . 


203 


a fort  of  funnel  or  grenadier’s  cap  figure,  with  the 
fmalleft  orifice,  to  give  a tree  paffage  to  the  fumes  of 
the  aquafortis.  Set  this  matrafs  bn  a "r.y  flo.v  fire, 
that  the  gold  may  have  time  to  h'^ol  ■.  gently  and  gra- 
dually, and  fhakb  often  the  manafs  .to,  heap  the  diilolu- 
tion.  Be  very  careful  not  to  make  the  fire  to  itrong  ; 
but  on  the  contrary,  let  it  be  very  mild,  for  the  gold 
would  infallibly  fublime  and  wade  i tie  If  ail  into  va- 
pours. 

3.  When  the  gold  is  entirely  difTolved,  pour  t-.r.s  li- 
quor into  a glafs,  or  china  bowl  ; wet  home  old  coarfe 
linen  rags  on  them,  which  you  let  to  drain  on  fmall  flicks 
on  another  bowl,  doing  the  fame  wish  what  drains  from 
them  till  you  have  tiled  all  your  liquor  ; then  dry  them 
before  a gentle  fire. 

4.  When  dry,  lay  them  on  a marl  le  done,  and  fet 
them  on  fire.  And  as  foon  as  they  are  con  mined,  grind 
them  into  a fine  powder,  which  you  put  afterwards  in- 
to a crucible  on  a little  fixe.  When  this  powder  is 
lighted  like  fparkles  of  fire,  put  it  on  the  marble  again, 
and  dir  it  with  an  iron  rod  till  you  fee  no  more  fire. 
Grind  it  then  again  as  before,  as  much  as  you  poffibly 
can,  and  it  is  fit  for  gilding  any  fort  of  filver  work  you 
pleafe. 

XV.  The  liquor,  called  the  fauce,  wdiich  is  to  be  ufed 
for  coloring  filver  plates,  gilt  with  the  above  def» 
cribed  powder. 

1.  Grind  well  together,  into  a fubtile  powder,  ful- 
phur  and  pearl  allies,  of  each  one  ounce,  and  two  of 
common  fait. 

2.  Then,  when  you  want  to  color  your  gilt  plates, 
have  a quart  of  water,  and  half  a pint  of  chamber  lye, 
in  which  you  mix  a large  fpobaiul  of  the  above  powder. 
Set  this  to  boil  in  a red  copper  pot,  very  clean.  When 
this  fauce  docs  boil,  yon  mud  tie  your  plate  with  a fil- 
ver wire,  by  widen  you  hold  it,  and  tnen  plunge  it  in; 
there  leave  it  for  about  a minute,  or  two  at  mod  j then 
take  it  out  again  by  the  fame  wire  without  touching  it 


204 


SECRETS  CONCERNING 


with  your  hands,  and  plunge  it  in  the  fame  manner  in  cold 
clean  water.  Should  it  then  not  look  high  colored  to 
your  fatisfa&ion,  you  have  but  to  put  it  again  in 
the  fauce,  as  before,  till  you  find  it  fufficiently  colored. 

3.  The  next  ftep  is  to  give  the  piece  thus  colored  to 
the  burnilher,  with  a Uriel  charge  not  to  ufe  any  vine- 
gar in  his  burnifli.  The  receipt  is  a very  good  and 
particular  fecret. 

XVI.  A water  which  gilds  copper  and  bronze.  A fe- 
cret  very  ufeful  for  watch  and  pin  makers. 

Diifolve  equal  parts  of  green  vitriol  and  ammoniac 
fait  in  good  double  diftilled  vinegar  ; then  vaporate  the 
vinegar,  and  put  it  in  the  retort  to  diftil.  If  in  the 
product  of  the  diftillation  you  fteep  your  metal  after 
being  polilhed  and  made  hot,  it  will  come  out  perfectly 
well  gilt. 

XVII.  Another. 

Take  burnt  copper  and  ammoniac  fait,  equal  parts  ; 
alumen  plumeum,  four  ounces  ; common  fait  decrepi- 
tated, as  much.  DifTolve  the  whole  in  double  diftilled 
vinegar.  Then  vaporate.  this  vinegar.  Diftil  from* 
the  reft  an  aqua-fortis  in  which,  if  you.extinguiih,  five 
or  fix  times,  brats,  copper,  iron  or  filver,  made  hot, 
thefe  metals  will  afihme  the  color  of  gold. 

XVIII.  A water  to  gild  fteel  or  iron,  after  being  well 
polifhed.  ..... 

Take  feven  ounces  of  orpine  ; terra-merita,  one  and 
a half  i focotrine  aloes,  four  and  a half  ; gamboge  thr,ee 
and  a half.  Put  all  into  powder^  and  put  it  into  a re-, 
tort,  with  fo  much  of  pickle  water  as  will  cover  thefe 
powders  by  two  fingers.  Stir  well  and  mix  all  toge- 
ther ; let  it  infnfe  . four  and.  twenty,  hours  ancfdiftil. 
With  the  liquor  which,  flya.il  come  from  the  diftillation.,. 


ARTS  AND  TRADES.  zo$ 

and  which  you  may  keep  by  for  ufe,  rub  the  Heel,  iron, 
or  copper,  and  fet  it  to  dry  in  the  (hade. 

XIX.  To  filver  copper  figures* 

1.  Cleanfe  well  firfl  the  figures  with  a firong  lye, 
made  with  either  pearl  or  brill  allies,  or  common  fait 
or  alum,  no  matter  which.  Wipe  them  well  when 
done,  and  rub  them  with  a compofition  of  tartar  and 
ammoniac  fait  mixed  (by  means  of  aquafortis)  with  a 
little  diffolution  of  filver. 

2.  Now  with  a piece  of  leather,  wetted  in  your  fpittle, 
take  of  thefe  powders,  and  rub  the  copper  figures  till 
they  are  fufficienlty  filvered* 

XX.  To  filver,  or  gild  pewter. 

1.  Take  one  of  the  fineft  and  mod  delicate  gold* 
Jfmith’s  wire-brufli  j rub  your  pewter  with  it  fo  as  to 
mark  it  with  the  ftrokes  of  the  brufb.  When  done,  lay 
a double  gold  or  filver  leaf  on  that  place  of  the  pewter  - 
then  put  over  it  a piece  of  fkin  or  leather,  and  over  that 
Ikin  fome  putty.  With  a burnifiier  rub,  for  a good  while, 
on  that  putty ; then  with  a piece  of  pewter  on  the  naked 
gold  without  either  Ikin  or  putty. 

2.  Have  a care  that  the  pewter  which  you  are  thus 
a gilding  fliould  be  very  clean j and  that  your  breath 
fhquld  not  go  over  it.  Therefore,  to  do  that  operation, 
you  mull  put  your  handkerchief  before  your  mouth, 
and  manage  it  fo  in  trying  it,  that  there  fhould  be  a 
paffage  preferved  on  each  fide  of  your  face  which  fliould 
drive  your  breath  along  your  cheeks,  round  your  head* 
and  quite  up  behind  your  ears. 

XXL  A compofition  to  lay  on  lead,  tin,  or  any  other 
metal,  in  order  to  hold  fall  the  ready  gilt  leaves  of 
pew'ter  which  are  applied  on  it ; ufeful  for  gilding 
on  high  fteeples,  domes,  &c. 

i.  Melt  together,  on  a flow  fire,  black  pitch,  two 
pounds  ; oil  of  turpentine,  four  ounces  ; and  a little 
S 


ZC>6 


SECRETS  CONCERNING 


roiin.  When  the  whole  is  difTolved  and  mixed  well 
into  a kind  of  varnifh,  lay  a coat  of  it  on  your  work. 

z.  Now,  as  upon  fceeples,  the  common  method  of 
gilding  cannot,  on  account  of  the  wind,  be  pradtifed  ; 
have  only  the  exadt  meafures  and ' dimenfions  of  the 
place  intended  to  be  gilt,  then,  at  home,  and  at  leifure, 
cut  to  them  fome  fine  leaves  of  pewter,  and  gild  theip 
as  ufual.  When  done,  you  have  no  more  to  do  but  to 
■carry  up  thefe  pewter  leaves,  rolled,  in  a baiket  ; and, 
having  burnifhed  the  place  on  which  they  are  to  be  ap- 
plied with  the  above  compofition,  lay  the  gilt  pewter 
leaves  on  it,  and  they  will  ftand  faft  enough. 

XXII.  To  clean  and  whiten  filver. 

i.  Rafp  four  ounces  of  dry  white  foap  in  a dilh.  Pour 
a pint  of  warm  waiter  on  it. — In  another  difii  put  a 
penny  -worth  of  wine  lye  dried  in  cakes,  and  the  fame 
•quantity  of  the  fame  water.— In  a third  difh  put  alfo 
another  penny-worth  of  pearl  aihes,  with  another  fimi- 
lar  quantity  of  the  fame  water. 

z.  Then,  with  a hair  brufii  fteeped  firft  in  the  wine 
lye,  then  in  the  pearl  aih,  and  laftly  in  the  foap  liquors, 
rub  your  filver  plate,  and  wafli  it  afterwards  with 
warm  water,  and  wipe  it  with  a dry  cloth  kept  on  a 
horfe  before  the  fire  for  that  purpole. 

XXIIL  The  preparation  of  gold  in  lliell. 

Take  ammoniac  fait,  and  gold  leaves,  equal  quanti- 
ties. Bruife  this  in  a mortar,  for  two  or  three  hours  ; 
and  towards  the  end  add  a difcretionable  quantity  of 
honey. 

XXIV.  To  bronze  in  gold  color. 

Rub  the  figure  firft  with  aquafortis,  in  order  to 
cieanfe  and  ungreafe  it  well.  Then  grind,  on  porphyry, 
into  a fubtile  powder,  and  mix  with  lintfeed  oil,  equal 


ARTS  AND  TRADES . 


207 


quantities  of  terra  merita  and  gold  litharge.  With 
this  compofition  paint  the  figure  over. 

XXV.  Another  to  the  fame  purpofe. 

Take  gum  elemy,  twelve  drachms,  and  melt  it.  ^dd 
one  ounce  cf  crude  mercury,  and  two  of  ammoniac  fait. 
Put  all  in  a glafs  phial,  and  fet  it  in  a pot  full  of  allies  ; 
lute  well  the  phial,  and  melt  the  contents.  When  per- 
fectly difiolved,  add  a difcretionable  quantity  of  orpine 
and  bra fs  filings  5 mix  all  well,  and  with  a pencil  paint 
..what  you  will  over  with  it. 

XXVI.  How  to  matt  burnifhed  gold. 

Grind  together,  blood-ftone  and  vermilion  with  the 
white  of  an  egg.  Then,  with  a pencil,  lay  it  in  the  bot- 
tom grounds. 

XXVII.  How  to  do  the  fame  to  burnifh  filver. 

Grind  cerufe-white  with  plain  water  fir  ft,  then  with 
a very  weak  ifinglafs  water,  and  make  the  fame  ufe  of 
this  as  of  the  other. 

-.XXVIII.  The  method  of  applying  gold,  or  filver,  in 
fliell,  on  the  wood. 

Black  wood,  or  that  which  is  dyed  fo,  is  the  fitted 
to  admit  of  this  operation.  The  method  of  applying 
it  is  this. 

1.  Take  a little  gum  adragant,  which  you  dilute  in  a 
good  deal  of  water,  to  make  it  weak.  With  this  weak 
gum  water  dilute  your  gold  or  filver  ; and  with  a pen- 
cil lay  it  on  fuch  places  of  your  work  as  receive  and 
ihew  the  light,  without  touching  on  thofe  which  are 
the  fhades.  To  exprefs  tbefe,  touch  the  parts  with  in- 
digo diluted  in  a very  weak  gum-arabic  water. 

2.  When  this  is  done,  lay  one  coat  of  drying  varniih 
made  of  oil  of  fpike  and  fandarack.  If  the  varniih  b<» 


2os  secrets  concerning 

too  thick,  thin  it  with  a little  oil ; and,  in  mixing  it,,  j 
take  care  not  to  boil  it  fo  hard  but  you  may  bear  fome 
on  your  hand  without  fcalding  the  place. 

N.  B.  Have  attention  to  make  your  gum-waters  for  j 
this  fort  of  work  always  very  weak;  otherwife  they  j 
would  tarnifh  and  fpoil  all  the  gold  or  filver. 

XXIX.  To  gild  fandy  gold. 

Take  any  color,  and  grind  it  either  with  oil,  or  with 
gum.  Lay  a few  coats  of  it  on  your  work,  according 
as  you  think  thyere  may  be  need  of  it.  When  dry,  lay 
one  coat  of  fize,  and  while  it  is  ftiil  frefh,  fift  fome 
brafs  filings  on  it;  let  it  dry  fo,  and  varnifh  it  after- 
wards. 

XXX.  The  varnifh  fit  to  be  laid  on  gilding  and  fil- 
vering. 

Grind  verdigreafe,  on  marble,  with  common  water., 
in  which  you  iliall  have  infufed  faffron  for  eight  hours,, 

XXXI,  The  method  of  bronzing. 

Take  three  penny-worth  of  fpal,  one  of  litharge,  a 
gill  of  lintfeed  oil,  and  boil  the  whole  to  the  conflu- 
ence of  an  unguent.  Before  you  apply  it,  dilute  the 
quantity  you  intend  to  make  ufe  of  with  turpentine 
oil,  and  lay  a coat  of  vermilion  on  the  work  before 
bronzing. 

XXXII.  A water  to  gild  iron  with. 

i.  Put  in  a glafs  bottle,  with  a pint  of  river  water,, 
©ne  ounce  of  white  copperas,  andasmuchof  whiteallum  j 
two  drachms  of  verdigreafe,  and  the  fame  quantity  of 
common  fait.  Boil  all  together  to  the  redu&ion  of  one 
half.  Then  flop  the  bottle  well  for  fear  the  contents 
fhould  lofe  their  ftrength. 


ARTS  AND  TR.  tDES. 


20$ 

2.  To  gild  the  iron  with  it,  make  it  red  hot  in  the 
fire,  and  plunge  it  in  this  liquor. 

XXXIII.  To  make  the  fine  writing-gold. 

1.  Take  gold  in  fhell,  and  fulphur,  in  the  proportion 
of  ten  drachms  of  this,  well  grinded  on  porphyry  and 
amalgamated,  to  every  fequin-worth  of  the  other.  Put 
this  mixture  into  a proportionable  leather  bag,  in  which 
you  fhall  work  it  continually  for  the  fpace  of  two  days. 
Then  pour  all  into  a crucible,  and  burn  it  on  a flow 
fire.  This  done,  wafli  what  remains  with  filtered  lime 
water,  and,  by  filtration  alfo,  get  your  water  out  again 
from  the  compofition.  If,  after  this  operation,  you  do 
not  find  it  high  enough  yet  in  hue,  wafli  it  again  and 
again  in  the  fame  manner,  till  it  looks  fine. 

2.  To  apply  it,  dilute  fomebol  armenian  with  ifinglafa, 
and  write  what  you  pleafe,  and  let  it  dry  y then  apply 
your  gold,  and  when  dry  burnifli  it. 

XXXIV.  How  to  get  the  gold,  or  filver,  out  of  gilt 
plates. 

1.  Mix  together  one  ounce  of  aquafortis,  and  one 
of  fpring  water,  with  half  an  ounce  of  common,  and 
one  drachm  of  ammoniac  falls.  Put  all  on  the  fire, 
and  boil  it  j then  put  into  foak  the  plate  from  which 
you  want  to  get  the  gold  or  filver  out.  A little  while 
after,  take  your  plate  out  and  fcrape  it  over  the  li- 
quor. 

2.  The  gold  will  remain  fufpended  in  this  regal- 
water  ; and  to  make  a reparation  of  them,  pour  in  it 
double  the  quantity  of  commo-n  water  ; or  again,  throw 
a halfpenny  in  it^  and  Boil  it,  and  all  the  gold  will  fix 
itfelf  to  it. 

XXXV.  To  gild  paper  on  the  edge. 

i.  Beat  the  white  of  an  egg  in  three  times  its  qnan- 
tity  of  common  water,  and  beat  it  till  it  is  all  come  in— 
S % 


2io  SECRETS  CONCERNING 

to  a froth.  Let  it  fettle  into  water  again,  and  lay  a coat 
of  it  on  the  edge  of  your  paper. 

2.  Next,  lay  another  of  bol  armenian  and  ammoniac 
fait,  grinded  with  foap  fuds.  Then  put  the  gold,  and.  j 
let  it  dry,  before  burnifliing  it. 

XXXVI.  To  gild  on  vellum. 

Mix  fome  faffron  in  powder  with  garlic  juice.  Put 
two  or  three  coats  of  this  vellum,  and  let  it  dry,  a lit- 
tle, but  not  quite.  Then  breathing  on  the  coat  \ apply 
the  gold  leaf  with  cotton  y and,  when  dry,  burniili 
it. 

XXXVII.  Another  way. 

Lay  fir  ft  a coat  of  lime  and  burnt  ivory,  grinded  to- 
gether with  a weak  ifirrglafs  water.  Apply  the  gold  on 
it  j and  when  dry,  burniili  it. 

XXXVIII.  Another  way. 

Grind  and  mix  together  four  ounces  of  bol  armenian, 
one  of  aloes,  and  two  of  ftarch  ; dilute  it  in  water 
and  lay  a coat  of  it  on  the  vellum,  then  the  gold  imme- 
diately. When  all  is  dry,  burniili  it. 

XXXIX.  A gilt  without  gold. 

Take  the  juice  from  faffron  flowers,  in  the  feafon,  or 
dry  faffron  in  powder,  with  an  equal  quantity  of  yel- 
low orpine,  well  purified  from  its  earthly  particles. 
Grind  all  well  together,  and  put  it  a-digefting  in  hot 
horfe  dung  for  the  fpace  of  three  weeks.  At  the  ! 
end  of  that  term  you  may  ufe  it  to  gild  whatever  yon 
like. 


ARTS  AND  TRADES . 


zn 

XL,  To  gild  without  gold. 

Open  a hen’s  egg  by  one  end,  and  get  all  out  from  the 
-in fide.  Re-fil  it  again  with  chalidonia’s  juice  and  mer- 
cury ; then  flop  it  well  with  mafticb,  and  put  it  un* 
der  a hen  which  juft  begins  to  fet.  When  the  time 
of  hatching  is  come,  the  compofition  will  be  done,  and 
ft  for  gilding. 

XLI.  To  gild  on  calf  and  fheep-fkin. 

Wet  the  leather  with  whites  of  eggs.  When  dry, 
rub  it  with  your  hand,  and  a little  olive  oil  ; then  put 
the  gold  leaf,  and  apply  the  hot  iron  on  it.  Whatever 
the  hot  iron  fihall  not  have  touched  will  go  off  by  brulli- 
ing. 

XLII.  Gold  and  filver  in  fihell. 

1.  Take  faltpetre,  gum  arabic,  and  gold  leaves,  and 
wafih  them  all  together  in  common  water.  The  gold 
will  fink  to  the  bottom,  whence  pouring  the  water  off 
you  may  then  put  it  in  the  fhell. 

2.  The  filver  is  worked  in  the  fame  manner,  except 
the  faltpetre,  inftead  of  which  you  put  white  fait, 

XLXII.  To  gild  marble. 

Grind  the  fineft  bolarinenian  you  can  findjwith  lint- 
feed  or  nut  oil.  Of  this  you  lay  a coat  on  the  marble,, 
as  a kind  of  gold  jfi^e.  When  this  is  neither  loo  frefih, 
nor  too  dry,  apply  the  gold  ; and,  when  thoroughly 
dry,  burnifh  it. 

XLIV.  To  apply  gold  on  glazed  wares,  chriftal,  glafs^ 
china,  &c. 

Take  a penny-worth  of  lintfeed  oil,  and  as  much  of 
gold  litharge  ; a halfpenny  worth  of  umber,  and  as 
much  of  cerufe,  Grind  ail  together  on  marble  ; and  with 


212  SECRETS  CONCERNING 

a little  hair  pencil,  dipped  in  the  faid  color,  draw' 
whatever  you  will  on  the  above-mentioned  wares.  As 
foon  as  dry,  lay  your  gold  on  it  with  cotton,  which 
you  pafs  along  your  cheek  before  taking  the  gold  with 
it.  And  as  foon  as  this  is  perfectly  dry,  burnifh  it. 

XLV.  Matt  gold  in  oil. 

Take  yellow  ochre,  a little  umber,  white  and  black 
lead,  which  grind  all  together  with  greafy  oil,  and 
uie  it  when  .necefiary. 

XLVI.  To  dye  any  metal,  or  {tone,  gold  color,  with- 
out gold. 

Grind  together  into  a fubtile  powder  ammoniac  fait* 
white  vitriol,  faltpetre,  and  verdigrife.  Cover  the  me- 
tal, or  Hone  you  want  to  dye,  all  over  with  this  pow- 
der. Set  it,  thus  covered,  on  the  fire,  and  let  it  be 
there  a full  hour  ; then,  taking  it  out,  plunge  it  in 
chamber  lye. 

XL VII.  To  whiten  copper. 

Take  one  ounce  of  zine,  one  drachm  and  a third  part 
of  it  of  fublimed  mercury.  Grind  all  into  powder* 
then  rub  with  it  what  you  want  to  whiten. 

XLVIII.  To  whiten  filver  without  the  afiiflance 
of  fire. 

Take  Mons-martirum’s  talo,  which  you  calcine  well 
in  an  oven  till  it  can  be  pulverifed.  Sift  it  very 
fine.  Then  dipping  a piece  of  cloth  or  {tuff  in  it5 
rub  the  filver  with  it. 

XLXX.  To  whiten  iron  like  filver. 

Mix  ammoniac  fall’s  powder,  and  quick  lime,  in  coTd 
water.  Then  make  your  iron  red-hotfeveral  times,  and* 


V 


ART  S AND  T RAD  E S.  2,13 

each  time,  plunge  it  in  that  diflolution,  It  will  turn  as 
white  as  filver. 


CHAP.  VIII. 


Secrets  relative  to  the  Art  of  Dying  Woods,, 
Bones,  isc. 

I.  The  compofition  for  red. 

1.  |OHOP  Brafil  wood  very  fine,  and  boil  it  in  eom» 
mon  water,  till  it  has  acquired  an  agreeable 
color  ; then  ftrain  it  without  a cloth. 

2.  Give  your  wood  firfi:  a coat  of  yellow,  made  of 
faffron,  diluted  in  water.  Then,  the  wood  being  thus 
previoufty  tinged  with  a pale  yellow,  and  dried,  give  af- 
terwards feveral  coats  of  the  Brafil  wood- water,  till  the 
hue  pleafes  you. 

3.  When  the  laft  coat  is  dry,  burnifil  it  with  the  bur- 
niflier,  and  lay  another  coat  of  drying  varnifli  with 
the  palm  of  your  hand  ; and  you  will  have  a red 
©ranged  very  agreeable. 

4.  If  you  want  a deeper  red,  or  rather  a darker, 
boil  the  Brafil  wood  in  a water  impregnated  with  a 
difTolutio.n  of  alum,  or  quick  lime. 

II.  Another  red. 

Soak  the  chopped  Brafil  wood  in  oil  of  tartar  ; and,, 
with  it  rub  your  wood,  proceeding  for  the  reft  as  above 
directed. 


214  SECRETS  CONCERNING 

III.  Another  way. 

Pound  orehanetta  into  powder  ; mix  it  with  oil  of 
nut  ; make  it  luke-warm,  and  rub  your  wood  with  it. 
The  reft  as  above. 

IV.  To  dye  wood  in  a purplilli  color. 

Soak  Dutch  turnfol  in  water  j add  atinfture  of  Bra- 
zil wood  made  in  lime  water,  and  you  will  obtain  a pur- 
ple with  which  you  may  dye  your  wood,  and  then  bur-- 
aiih.  and  varniih  as  ufual. 

V.  A blue  purple. 

Take  that  fort  of  German  turnfol  which  painters- nfe 
to  paint  with  fize.  Diftolve  it  in  water,  and  ftrain  it 
through  a linen  cloth.  Give  a coat  of  this  dye  to  the 
wood  ; and,  if  the  hue  feems  to  you  to  be  too  ftrong, 
give  it  another  coat  of  a paler  dye,  which  is  done  by  addl- 
ing clear  water  to  a part  of  the  other.  When  dry,  bur- 
niih  it  as  ufual. 

VI.  Another. 

Four  ounces  of  Brazil,  and  half  a pound  of  India 
woods,  boiled  together  in  two  quarts  of  water,  with 
one  ounce  of  common  alum. 

VII.  A blue  for  wood. 

Slack  lime  in  water,  and  decant  it  out  of  the  ground. 
In  three  pints  of  this  water  diftolve  four  ounces  of  turn- 
fol, and  boil  it  one  hour.  Then  give  feveral  coats  of 
it  to  your  wood. 

VIII.  A green. 

Grind  Spanifli  verdigrife  into  a fubtile  powder  with 
ftrong  vinegar.  Add,  and  mix  well  with  this,  two 
ounces  of  green  vitriol.  Boil  all  of  it  a quarter  of  an 


ARTS  And  trades . 


215- 

hour  in  two  quarts  of  water*  and  put  your  wood  a-foak- 
ing  in  it  fo  long  as  you  find  the  color  to  your  liking. 
For  the  reft  proceed  as  above. 

IX.  A yellow. 

DifTolve  turnfol  in  two  quarts  of  water.  Then  grind 
feme  indigo  on  marble  with  that  water,  and  fet  it  in  a 
veflel  on  the  fire,  with  weak  fize  to  dilute  it.  When 
done,  give  a coat  of  this  dye  to  your  wood  with  a brufh, 
and  when  dry,  polifh  it  with  the  burniiher. 

X.  Another  yellow. 

Boil  in  water  fome  grinded  terra  merita,  and  foak 
your  wood  in  it  afterwards. 

XI,  Another  finer  yellow. 

Four  ounces  of  French  berries,  boiled  for  about  a 
quarter  of  an  hour  in  a quart  of  water,  with  about  the 
bulk  of  a filbert  of  roch-alum.  Then  foak  the  wood 
in  it. 

XII.  To  dye  wood  in  a fine  polifiied  white. 

Take  the  finefl  Englifii  white  chalk,  and  grind  it  in 
fubtile  powder  on  marble,  then  let  it  dry.  Now  take 
what  quantity  you  pleafe  of  it,  and  fet  it  in  a pipkin 
on  the  fire  with  a weak  fized  water,  having  great  care 
not  to  let  it  turn  brown.  When  it  is  tolerably  hot, 
give  firft  a coat  of  fize  to  your  wood,  and  let  it  dry  ; 
then  give  one  or  two  coats  of  the  aforefaid  white  over 
it.  Thefe  being  dry  alfo,  polifh  with  the  rufhes,  and 
burnifii  with  the  burnifher. 

XIII.  To  dye  4n  polifiied  black. 

Grind  lamp-black  on  marble  with  gum  water.  Put 
it  next  in  a pipkin,  and  give  a coat  of  this,  with  a brufh, 
to  your  wood  ; then  polifh  it  when  dry. 


SECRETS  CONCERNING 


si6 

XIV.  Another  way. 

Soak  kits  of  old  rufiry  iron,  fnch  as  nails  for  exam- 
ple, in  the  belt  black  ink.  A few  days  after  rub  your 
wood  with  it,  and  when  you  fiiall  fee  it  well  penetrated 
with  this  black,  and  dry,  polifii  it  with  the  burnifher. 

XV.  To  imitate  ebony. 

Infufe  gall-nuts  in  vinegar,  wherein  you  fhall  have 
foaked  rufty  nails  ; then  rub  your  wood  with  this  ; let 
it  dry,  polifh  and  burnifii. 

XVI.  Another  why. 

Chufe  a good  hard  wood,  and  not  veiny,  fuch  as  pear, 
apple  or  hawthorn  trees,  and  blacken  them.  When 
black,  rub  them  with  a bit  of  cloth  ; then,  with  a reed 
brufii,  made  on  purpofe,  dipped  in  melted  wax,  mixed 
in  a pot  with  common  black,  rub  your  wood  till  it  fiiines 
like  ebony. 

N.  B.  Before  you  perform  this  on  your  wood,  it  is 
proper  to  rub  it  fmooth  with  the  rulhes,  for  then  you 
fucceed  better  in  the  imitation  of  the  ebony. 

XVII.  Another  way. 

The  holly  is  again  a very  fit  fort  of  wood  to  take 
the  dye  of  ebony.  The  method  of  dying  it  is  this. 
Form  it  firft  into  the  fliape  you  intend  to  give  it,  then 
put  it  into  a hatter’s  copper  to  boil,  where, you  leave  it 
till  it  has  acquired  a perfect  degree  of  blacknefs,  and  is 
penetrated  fufficiently  deep  with  it,  which  you  know 
by  leaving  a little  bit  in  a corner  of  the  copper  to  cut 
and  make  the  trial.  If  the  black  has  got  in  as  deep  as  a 
copper  halfpenny  is  thick,  take  it  out  and  dry  it  in  the 
lliade.  Then  take  off  the  filth  of  the  dye,  and  polifii  it 
as  you  would  ebony,  with  rufiies,  charcoal  duff,  and 
oil  of  olive. 


arts  and  trades . 

XVIII.  Another  ebony  black. 


2T7 


1.  Take  India  wood  cut  it  in  finall  bits,  and  a little 
alum  ; put  them  in  water,  and  boil  till  the  water  looks 
purple.  Give  feveral  coats  of  this  color  on  the  wood, 
till  it  looks  purple  likewife. 

2.  Next  to  this,  boil  verdigrife  in  vinegar  to  the  di- 
minution of  a third,  and  give  new  coats  of  this  over 
the  others  on  the  wood  till  it  looks  black. 

XIX.  Another  way. 

Take  mulberry-tree  wood,  work  and  fhape  it  as  it  is 
to  flay.  Then  foak  it  for  three  days  in  alum  water, 
expofed  to  the  fun,  or  before  the  fire.  Boil  it  after 
this  in  olive  water,  in  which  you  may  put  the  bulk  of 
a nut  of  Roman  vitriol,  and  the  fame  quantity  of  brim- 
Hone.  When  the  wood  looks  of  a fine  black,  take  it  out., 
and  lay  it  again  in  alum-water.  When  it  iliall  have  re- 
mained there  a difcretionary  time,  take  it  out,  let  it  dry, 
and  polifii  as  ufual. 

XX.  A fine  black,  eafily  made. 

Take  of  good  ink  whatever  quantity  you  like  ; put 
it  in  a ftone  pan,  new,  and  well  nealed,  then  fet  it  in 
the  fun  to  exficcate  it  into  a cake.  When  dry,  take  and 
fcrape  it  out  from  the-pan  with  a knife,  and  grind  it  in- 
to an  impalpable  powder  on  marble.  This  powder,  di- 
luted with  varnifh,  will  produce  a fine  black. 

XXI.  To  dye  wood  filver  fafiiion. 

Pound  ifinglafs,  in  a mortar,  and  reduce  it  into  pow- 
der. Add  water  to  it  by  degrees,  with  which  you  con- 
tinue to  pound  it,  till  it  comes  into  a liquid,  like  co- 
lor for  painting.  Put  it  in  a clean  pipkin,  with  as  big 
as  a nutmeg  of  fize?  and  fet  it  on  the  fire  to  warm.  Bruih 
T 


213  secrets  concerning 

your  wood  with  this  liquor  j and,  when  it  is  dry,  bur- 
nifh  it. 

XXII,  To  dye  in  gold,  filver,  or  copper. 

Pound  very  fine,  in  a mortar,  fome  rock-cryflal  with 
clear  water.  Set  it  to  warm  in  a new  pipkin  with  a 
little  fize,  and  give  a coat  of  it  on  your  wood  with  a 
briifh.  When  dry,  rub  a piece  of  gold,  filver,  or  cop- 
per, on  the  wood  thus  prepared,  and  it  will  a flume 
the  color  of  fuch  of  thefe  metals  as  you  will  have 
rubbed  it  with.  After  this  is  done,  burnilh  it  as  ufual. 

XXIII.  To  give  a piece  of  nut,  or  pear  tree,  what  un- 
dulations one  likes. 

Slade  fome  quick-lime  in  chamber  lye.  Then  with  a 
hr u ih  dipped  in  it  form  your  undulations  on  the  wood  ac- 
cording to  your  fancy.  And,  when  dry,  rub  it  well 
with  a rind  of  pork. 

XXIV.  To  imitate  the  root  of  nut-tree. 

Give  feven  or  eight  coats  of  fize  to  your  wood,  till  it 
remains  fhiny.  Then,  before  your  fize  is  quite  dry,  ftrike 
here  and  there  a confufed  quantity  of  fpots  with  bifire 
grinded  with  common  water.  When  dry,  varnifh  it 
with  the  Chinefe  varnifh. 

XXV.  To  give  a fine  color  to  the  cherry-tree  wood. 

Take  one  ounce  of  orchanetta  ; cut  it  in  two  or  three 
bits,  and  put  it  in  to  foak  for  forty-eight  hours  in  three 
ounces  of  good  oil  of  olive.  Then  with  this  oil  anoint 
your  cherry-tree  wood  after  it  is  worked  and  fliaped  as 
you  intend  it  : it  will  give  it  a fine  luflre. 

XXVI.  To  marble  wood. 

i.  Give  it  a coat  of  black  diluted  in  varnifh.  Repeat 
it  one,  two,  three,  or  as  many  times  as  you  think  pro- 
per ) then  polifli  it  as  ufual. 


ARTS  AND  TRADES . 


219 

2.  Dilute  next,  Tome  white  in  a white  varnifh  made 
with  white  gum,  or  lliell-lack,  and  white  fandarac. 
Lay  this  white  on  the  black  ground,  tracing  with  it 
what  ftrokes  and  oddities  you  like  : when  dry,  give  a 
light  rub  with  rubles,  then  wipe  it,  and  give  a laft  coat 
of  fine  tranfparent  white  varnilh,  in  order  to  preferve 
the  brightnefs  of  the  white.  Let  this  dry  at  leifure, 
then  polifli  it. 

XXVII.  To  imitate  white  marble. 

Have  the  fined  white  marble  you  can  find  ; break  and 
calcine  it  on  the  fire.  Grind  it  as  fine  as  you  poflibiy 
'can,  on  a white  marble  ftone,  and  dilute  it  with  fize. 
Lay  two  coats  of  this  on  your  wood,  which,  when  dry, 
you  polilh  as  ufual,  and  varnilh  as  before  directed. 

XXVIII.  To  imitate  black  marble. 

Burn  fome  lamp-black  in  a {hovel,  red  hot,  then  grind 
it  with  brandy.  For  the  bignefs  of  an  egg  of  black, 
put  the  fize  of  a pea  of  lead  in  drops,  as  much  of  tallow, 
and  the  fame  quantity  of  foap.  Grind  and  mix  well 
all  this  together  ; then  dilute  it,  with  a very  weak  fize 
water.  Give  four  coats  of  this  ; and,  when  dry,  polifh 
as  ufual. 

XXIX,  To  marble,  and  jafper. 

The  wood  being  previoully  whitened  with  two  coats 
of  whitening,  diluted  in  leather  fize,  then  polilhed  as 
directed  chap.  vi.  art.  1.  n.  2.  put  on  with  a pencil  what 
other  colours  you  like,  then  burnilh  it  with  the  burnilh- 
ing  tooth,  which,  in  doing  it,  you  rub  now  and  then  on 
a piece  of  while  foap. 

You  muft  only  take  notice,  that  if  you  have  employ- 
ed lake,  cinnabar  orpine,  and  fome  other  colors,  they 
will  eafily  receive  the  burnifhing  ; but  as  for  the  verdi- 
grifeand  azure  powder,  you  will  find  more  difficulty  to 
luceeed  in  doing  it. 


220 


SECRETS  CONCERNING 


As  for  the  jafper,you  muff  only  give  two  or  three  coats 
of  different  colors  fancifully  drawn  and  intermixed^ 
chufing  always  a green  ora  yellow  for  the  ground  as  the 
moft  proper.  And,  when  with  a brufh  of  hog’s  briftles, 
you  fliail  have  laid  and  variegated  all  your  colors,  let 
the  whole  dry  ; polifli  it  with  rufhes,  and  give  the  laft 
coat  of  white  varnilli, 

XXX,  For  the  aventurine. 

Prepare  a brown  ground  colour,  with  a mixture  of 
vermilion,  umber,  and  lamb-black,  and  give  a firfl  coat 
of  this  on  your  wood.  According  as  you  fhould  want 
this  ground  darker  or  redder,  you  may  add  or  dimi- 
nifh  the  quantity  of  fome  of  thefe  colors.  When  thefe 
coats  are  dry,  polifli  them,  then  heat  them,  and  give 
another  of  a fine  and  clear  varnifh,  ill  which  you  have 
mixed  the.  aventurine  powder  lifted  through  a filk  fieve. 
And  after  the  proper  time  for  drying,  you  may  polifli  as 
ufual. 

XXXI.  A connter-fadtion  of  coral. 

1.  Reduce  goat’s  horns  into  a fubtile  powder.  Put 
it  in  a clear  lye  made  of  lime  and  pearl  allies.  Let  it 
there  reft  for  a fortnight.  When  reduced  into  a palp, 
add  cinnabar  in  powder,  or  dragon’s  blood  in  tears,  pul- 
verifed  very  fine,  in  what  quantity  you  may  judge  necef- 
fary  to  give  the  quantity  or  matter  you  have  got  a fine 
and  perfect  coral  hue. 

2.  Next  boil  this  compofition  till  it  comes  very 
thick  ; then  take  it  off  from  the  fire  and  mould  it  in 
moulds  fliaped  in  forms  of  coral.  Or  elfe  caft  it  again 
i'll  what  other  forts  of  moulds  you  like,  to  make  figures 
of  it,  and  other  forts  of  work,  which  will  produce  a 
fine  effeft. 

Obfervation.  This  fecret  has  been  worth  immenfe 
fums  of  money  to  him  who  found  it  out.  The  Turks, 
to  whom  thefe  forts  of  works  were  carried,  paid  them 
magnificently.  But  this  branch  of  trade  was  foon  pu£ 


ARTS  AND  TRADES , 


221 


to  an  end  by  the  cheats  which  were  pra&ifed  with  the 
merchants  of  Tunis  and  Algiers,  who  uled  to  buy  thofe 
curiofities. 

XXXII.  To  foften  amber,  otherwife  karate. 

Melt  fine  white  and  pure  wax  in  a glafs  vefiel.  When 
melted,  put  your  amber  in  it,  and  leave  it  there  till  you 
find  it  foft  to  your  fatisfa&ion ..  Then  take  it  out,  and 
give  it  what  form  and  fliape  you  like.  If  afterwards 
you  put  it  in  a dry  place  in  the  fhade,  it  will  become  as 
hard  as  you  can  willi  to  have  it. 

XXXIII.  To  take  the  impreflion  of  any  Teal. 

i.  Take  half  a pound  of  Mercury  ; the  fame  quan- 
ty  of  cryltaline  vitriol  ; as  much  verdigrife.  Pulver- 
ife  well  thefe  two  lad  ingredients,  and  put  them  along 
with  the  firffc  in  anew  iron  pan,  with  fmith’s  forge 
water.  Stir  all  well  with  a wooden  fpatula,  till  the 
mercury  is  perfectly  incorporated  with  the  powders. 
Then  wafii  that  pafte  with  cold  water,  and  change  it 
till  it  remains  quite  clear  as  when  you  put  it  in.  Put 
the  lump  in  the  airr  it  will  harden,  and  you  may  keep 
it  for  life. 

2,..  When  you  want  to  take  the  imprelfion  of  a feal 
with  it,  take  it  and  place  it  over  the  fire  on  an  iron 
plate.  When  there  appears  on  it  fom«  drops  like 
pearls,  then  it  is  hot  enough  ; take  it  off  and  knead  it 
in  your  hands  with  your  fingers,  it  will  become  pliable 
like  wax  ; fmooth  one  fide  of  it  with  the  flat  fide  of  a 
knife  blade,  and  apply  it  on  the  feal,  prefling  it  all 
round  and  in  the  middle  to  make  it  take  the  impreflion. 
When  done,  lift  it  up,-  and  fet  it  in  the  air,  where  it 
will  come  again  as  hard  as  metal,  and  will  ferve  you  to 
feal  the  fame  letter,  after  having  opened  it,  with  its 
own  coat  of  arms  or  cypher,  Sec.  as  the  original  feal 
itfelf,  without  any  probability  of  difeovering  it,  fliouldv 
even,  the  real  one  be  laid  on  it. 

Xi. 


222 


SECRETS  CONCERNING 


XXXIV.  Another  way. 

Heat  fome  mercury  in  a crucible,  and  filver  filings  in 
another,  in  the  proportion  of  two  parts  of  mercury  to 
one  of  filver..  As  loon  as  the  mercury  begins  to  move, 
pour  it  on  the  filver  filings.  Let  this  cool,  and  then 
put  it  in  a glafs  mortar.  Pound  it  well  with  a peftle 
of  the  fame,,  and  add  a little  water  in  which  you  lhalL 
have  diflolved  fome  verdigrife.  Stir  this,  for  three 
days,  five  or  fix  times,  a day.  At  the  end  of  the  term 
decant  out  the  verdigrife  water,  and  replace  it  with- 
good  vinegar,  with  which  you  pound  it  again  in  the 
fame  mortar,  as  before,-  a couple  of  hours,  changing 
the  vinegar  as  foon  as  it  blackens..  Pound- it  again,, 
two  other  hours,  with  chamber  lye  inftead  of  vinegar, 
changing  it  the  fame,  during  that  time,,  as  you  did  the 
vinegar. — Then  take  that  matter,  lay  it  on  a wadi-lea- 
ther Ikin,  which  you  bring  up  all  round  it,  and  tie  it 
above  with  a firing.  Prefs.the  lump  well  in  that  Ikin, 
fo  as  to  feparate  and  fqueeze  out  all  the  fuperfluous  mer- 
cury which  pafies  through  the  leather.  And,  when 
none  comes  out  any  longer,  open  the  ikin,  take  the 
lump  in  your  hand,  and  knead  it  with  your  fingers,  and 
fmooth  one  fide  of  it  to  take  the  imprelfion  you  like,, 
proceeding,  for  the  reft,  as  above  dire&ed.  It  hardens- 
in  the  air,  and  foftens  with  the  heat  of  the  hand,  aflift- 
ed  with  the  working  of  the  fingers,  as  you  would  do  a. 
piece  of  wax. 

XXXV.  To  get  birds  with  white  feathers. 

Make  a mixture  of  fern per-vivum-roajusV juice,  and 
©live  oil,  and  rub  with  it  the  eggs  on  which  the  hen  is 
fetting.  All  the  birds  which  Ilia  1 1 come  from  thofe 
eggs  will  be  white  feathered. 

XXXVI.  To  foften  ivory,. 

In  three  ounces  of  fpirit  of  nitre,  and  fifteen  of  white- 
wine,.  or  even  of  mere  fpring  water,, mixed  together*. 


ARTS  AND  TRADES . 


223 

put  your  ivory  a foakiug.  And,  in  three  or  four  days, 
it  will  be  fo  foft  as  to  obey  under  the  fingers. 

XXXVII.  To  dye  ivory,  thus  foftened. 

1.  Diftolve,  in  fpirit  of  wine,  fuch  colors  as  you 
want  to  dye  your  ivory  with.  And  when  the  fpirit  of 
wine  lliall  be  fufficiently  tinged  with  the  color  you  have 
put  in,  plunge  your  ivory  in  it,  and  leave  it  there  till 
it  is  fufficiently  penetrated  with  it,  and  dyed  inwardly* 
Then  give  that  ivory  what  form  you  will. 

2.  To  harden  it  afterwards,  wrap  it  up  in  a lheet  of 
white  paper,  and  cover  it  with  decripitated  common 
fait,  and  the  drieft  you  can  make  it  to  be  ; in  which  fi* 
tuation  you  fhall  leave  it  only  twenty-four  hours. 

XXXVIII.  Another  way  to  foften  ivory. 

Cut  a large  root  of  mandrake  into  fmall  bits,  and 
infufe  firft,  then  boil  it  in  water.  Put  your  ivory  in 
this  boiling,  liquor,  and  boil  it  too,  till  it  is  as  foft  a& 
wax. 

XXXIX.  Another  way. 

1.  Take  one  pound  of  black  alicant  kaly,  and  three 
quarters  of  a pound  of  quick  lime,  which  you  put  into 
boiling  water,  and  let  it  reft  for  three  days.  If,  after 
that  term,  the  liquor  is  reddilh,  it  is  ftrong  enough  ; if 
not,  you  mult  add  again  of  the  above  ingredients,  till 
it  acquires  that  degree., 

2.  Then  putting  a foaking  in  this  lye  any  bone,  or 
ivory,  for  a fortnight,  they  will  become  as  foft  as  wax. 

3.  To  harden  them  afterwards,  diifolve  an  equal- 
quantity  of  alum  and  fcuttle  filh-bones  powder,  in  wa- 
ter, which  you  boil  to  a pellicula  ; foak  your  bones  or 
ivory  in  this  for  about  one  hour  only  ; then  take  them 
outran d put  them  in  a cellar  for  a few  days. 


SECRETS  CONCERNING 


224 

XL,  To  whiten  ivory,  which  has  been  fpoilecf. 

Take  roch-alum,  which  you  diffolve  in  water,  in  a 
fufficient  quantity',  to  render  the  water  all  milky  with 
it.  Boil  this  liquor  into  a bubble,  and  foak  your  ivory 
in  it  for  about  one  hour,  then  rub  it  over  with  a little 
hair  brufh.  When  done,  wrap  it  in  a wet  piece  of  IN 
lien  to  dry  it  leifurely  and  gradually,  otherwife  it 
would  certainly  fplit. 

XLI.  Another  way,. 

Take  a little  black  foap,  and  lay  it  on  the  piece  of 
ivory.  Prefent  it  to  the  fire,  and  when  it  has  bubbled 
a little  while,  wipe  it  off. 

XLIL  To  whiten  green  ivory  ; and  whiten  again  that 
which  has  turned  of  a brown  yellow. 

1.  Slack  feme  lime  into  water,-  put  your  ivory  in 
that  water,  after  decanted  from  the  ground,  and  boil  it 
till  it  looks  quite  white. 

2.  To  polifh  it  afterwards,  fet  it  on  the  turner’s 
wheel,  and  after  having  worked  it,,  take  rulhes  and 
pumice-ftones  fubtile  powder  with  water,  and  rub  it 
till  it  looks  all  over  perfectly  im.ooth.  Next  to  that, 
heat  it,  by  turning,  it  againft  a piece  of  linen,  or  bleep’s? 
Ikin  leather,  and.,  when  hot,  rub  it  over  with  a little 
whitening  diluted  in  oil  of  olive,  continuing  turning 
as  before  ; then  with  a little  dry  whitening  alone,  and 
finally  with  a piece  of  foft  white  rag.  When  all  this 
is  performed  as  directed,  the  ivory  will  look  as  white 
as  fnow.., 

XLIIX.  To  whiten  bones-.. 

Put  a handful. of  bran  and  quick-lime  together,,  in  a 
new  pipkin,  with  a fufficient  quantity  of  water,,  and 
Boil  it.  In  this  put  the  bones,  and  boil  them  alfo  till 
pvrjedly  freed  from  greafy  particles^ 


ARTS  AND  TRADES. 


225 


XLIV.  To  petrify  wood  &c. 

Take  equal  quantities  of  gem-falt,  roch-alum,  white 
vinegar,  calx,  and  pebbles  powder.  Mix  all  thefe  in- 
gredients together,  there  will  happen  an  ebullition.  If, 
after  it  is  over,  you  throw  in  this  liquor  any  porous 
matter,  and  leave  it  there  a foaking  for  three,  four,  or 
five  days,  they  will  pofitively  turn  into  petrifications. 

XLV.  To  imitate  tortoife-fhell  with  horn. 

Take  one  ounce  of  gold  litharge,  and  half  an  ounce 
of  quick-lime.  Grind  well  all  together,  and  mix  it  to 
the  confiftence  of  pap,  with  a fufficient  quantity  of 
chamber  lye.  Put  of  this  on  the  horn  5 and,  three  or 
four  hours  afterwards  it  will  be  perfe&ly  marked. 

XLVI.  A preparation  for  the  tortoife-fhell. 

Make  a mixture,  as  above,  of  quick-lime,  orpine, 
pearl  allies  and  aqua-fortis.  Mix  well  all  together^  and 
put  your  horn,  or  tortoife-fhell,  a foaking  in  it. 

XL VII.  To  dye  bones  in  green. 

Grind  well  a difcretionable  quantity  of  verdigrife, 
which  you  put  with  vinegar  in  a copper  veffel,  and  the 
bones  in  it.  Cover  this,  and  lute  it  fo  well  that  no  air 
can  come  at  the  contents.  Put  it  in  hot  horfe  dung, 
and  leave  it  there  for  a fortnight,  after  which  time  take 
your  bones  out  ; they  will  be  colored  of  a fine  green? 
which  will  never  rub  off. 

XLYIII.  Another  way. 

1.  Put  fome  verdigrife,  well  grinded,  in  goat’s  milk, 
and  leave  it  till  the  milk  becomes  very  green.  Then 
put  all  together  in  a copper  veffel  along  with  the  bones  $ 
cover  and  lute  it  well } then  place  it  in  hot  horfe  dung 


226  SECRETS  CONCERNING 

for  ten  days,  after  which  time  you  may  take  the  bones 
out  perfectly  well  colored. 

%,  If  you  will  have  them  more  fo,  boil  them  in  oil  of 
nut  ; and  the  longer  they  boil  in  it,  the  more  they  will 
heighten  in  color. 

3.  To  polilhthem,  you  mult  ufe  elder’s  marrow  ; and 
luftre  them  with  oil  of  nut. 

XLXX.  To  dye  bones,  and  mould  them  in  all  manner  of 
lhapes 

1.  Boil  together  twelve  pounds  of  quick-lime,  and 
one  of  calcined  roch-alum,  in  water,  to  the  reduction 
of  one  third  water  you  flia.ll  have  put  in.  Add,  then 
two  more  pounds  of  quick  lime,  and  boil  it  again  till 
it  can  carry  an  egg,  without  its  linking  to  the  bottom. 
Now  let  it  cool  and  reft,  then  filter  it. 

2.  Take  twelve  pounds  of  that  liquor  j put  in  half  a 
pound  of  rafped  Brafil  wood,  and  four  ounces  of  fcarlet 
flocks;  boil  all  about  five  minutes  on  a flow  fire,  then 
decant  the  cleared:  part  of  it,  and  put  it  by.  Put  on 
the  faeces  of  brafil  and  fcarlet  about  four  pounds  of  the 
firft  water  boil  it  the  fame  length  of  time  as  the  other, 
and  decant  likewife  the  cleared  part  of  it  on  the  other. 
Repeat  this  operation,  till  the  new  added  water  draws  no 
more  color  from  the  faeces. 

3.  Now  rafp  any  quantity  of  bones,  and  boil  them, 
when  rafped,  a reafonable  time  in  clear  lime-water. 
Then  take  them  out.  Put  them  in  a matrafs  ;;  and,  over 
them,  pour  fome  of  the  tinged  water,  fo  as  to  foak  them 
only  with  it.  Place  the  matrafs  on  a mild  land  bath, 
and  evaporate  the  liquor.  Add  fome  more  liquor,  and 
evaporate  it  agaiu  the  fame,  continuing  to  add  and  eva- 
porate the  tinged  liquor,  till  the  rafped  bones  are 
all  turned  into  a foft  pafte. 

4.  Take  this  pafte,  and  mould  it  as  you  like,  in  tin 
or  other  moulds,  to  make  whatever  thing  or  figure  you 
want.  Set  it  in  the  mould  for  a day  or  two,  till  it 
lias  acquired  the  fhape  you  would  have  it  ; then,  to 
fiarden  it,  boil  it  in  a water  of  alum  and  faltpetre  firft, 


ARTS  AND  TRADES. 


227 

and  afterwards  in  oil  of  nut.  Nothing  more  furpri- 
fmg,  and  at  the  fame  time  more  agreeable,  than  thefe 
figures  which  look  inconteftibly  to  be  made  of  bones, 
without  conceiving  how  they  can  be  made  fuch,  out  of 
that  matter,  and  in  one  folid  piece. 

L.  To  dye  bones  in  black. 

Take  fix  ounces  of  litharge,  and  the  fame  quantity 
of  quick-lime.  Boil  all  in  common  water,  along  with 
the  bones.  Keep  always  ftirring,  till  the  water  begins 
to  boil.  Then  take  it  out,  and  never  ceafe  ftirring 
till  the  water  is  cold  again  j by  that  time  the  bones  will 
be  dyed  black. 

LI,  To  foften  bones. 

Take  equal  parts  of  Roman  vitriol  and  common  fait, 
Diftil  the  fpirits  out  of  this  by  the  alembic,  or  rather, 
by  the  retort.  If  in  the  water  you  get  from  the  diftil- 
lations,  you  put  the  bones  a-foaking,  they  will  become 
as  foft  as  wax. 

LII.  To  dye  bones  in  green. 

Pound  well  together,  in  a quart  of  ftrong  vinegar, 
three  ounces  of  verdigrife,  as  much  of  brafs  filings, 
and  a handful  of  rue.  When  done,  put  all  in  a glafs 
veftel,  along  with  the  bones  you  want  to  dye,  and  flop 
it  well.  Carry  this  into  a cold  cellar,  wherein  leaving 
it  for  a fortnight,  or  even  more,  the  bones  fhall  be  dyed 
green. 

Till.  A fait  for  hardening  foft  bones. 

Take  equal  quantities  of  ammoniac,  common  decre- 
pitated and  gem  falts,  as  well  as  of  plumeum,  faccari- 
num,  roch  and  fhell  alums.  Pulverife,  and  mix  all 
together  ; then  put  it  in  a glafs  veftel  well  flopped, 
which  bury  in  hot  horfe  dung,  that  the  matter  fliould 


2,20 


SECRETS  CONCERNING 


melt  into  water.  Congeal  it  on  warm  embers.  Thest 
make  it  return  into  a deliquium  again,  by  means  of  the 
horfe  dung,  as  before.  When  thus  liquified  for  the 
fecond  time,  it  is  fit  for  ufe.  Keep  it,  and  when  you 
want  to  harden  and  confolidate  any  thing,  fmear  it  over 
with  it. 

LXV.  To  piake  figures,  or  vafes,  with  egg-fhells. 

2.  Putin  a crucible  any  quantity  of  egg-fliells,  and 
place  it  in  a potter’s  furnace,  for  two  days,  that  they 
may  there  be  perfectly  calcined  : then  grind  them  dry 
into  a fubtile  powder. 

2.  Next,  with  gura-arabick-water  and  whites  of  eggs 
beaten  together,  make  a liquor,  with  which  you  are  to 
knead  that  powder,  and  make  a pafte  or  dough  of  it. 

3.  With  that  dough,  to  which  you  give  the  confAence 
of  potter’s  clay,  make  and  form  whatever  figure  or  vafe 
you  like,  and  fet  them  in  the  fun  to  dry. 

LV.  To  dye  bones  and  ivory  of  a fine  red. 

1.  Boil  fcarlet  flocks  in  clear  water,  aflifled  with  a 
certain  quantity  of  pearl  allies,  to  draw  the  color  the 
better  ; then  clarify  it  with  a little  roclvalum,  and 
ftrain  this  tincture  through  a piece  of  linen. 

2.  To  dye,  afterwards,  any  bones  or  ivory  in  red, 
you  mull  rub  them  firfl  with  aquafortis,  and  then  imme- 
diately with  this  tin&ure. 

LVI.  To  make  a pafte  in  imitation  of  black  marble. 

Difiolve  two  ounces  of  fpalt,  on  a gentle  fire,  in  a 
glazed  pipkin.  When  in  perfect  fufion,  add  a third,  part 
of  karabe,  which  you  mult  keep  there  ready  melted  for 
it,  and  Air  all  well  together.  When  both  lliall  be  well 
mixed  and  united,  take  the  pipkin  off  from  the  fire,  and 
throw  the  contents,  boiling  hot  as  they  are,  into  a 
mould  of  fine  polilli  in  the  infide.  Then,  when  cold 
and  dry,  take  the  piece  off  from  the  mould,  and  you 


ARTS  AND  TRADES . 


229 

will  find  that  nothing  can  imitate  fo  well  black  marble 
as  this  deceptive  composition?  except  black  marble  it- 
fie  If. 

LVII.  A receipt  to  dye  marble,  or  alabafter,  in 
blue  or  purple. 

1.  Pound  together  in  a marble  mortar,  par  Snips  and 
purple  lilies,  with  a fufficient  quantity  of  white-wine 
vinegar.  Proportion  the  quantity  of  par  Snips  and  li- 
lies to  each  other?  according  to  the  hue  you  wilh  to  give 
the  liquor.  If  you  cannot  get  one  of  thefe  two  juices? 
make  life  of  that  you  can  get  and  to  every  one  pound 
•of  liquor  mixed  and  prepared?  put  one  ounce  of  alum. 

2.  In  this  dye,  put  now  your  pieces  of  marble?  or 
alabafter?  and  hold  them?  fuppofing  that  they,  are  not  too 
■confiderable  to  go  into  the  vefiel  with  the  liquor.  And 
if  they  be?  you  muft  beat  one  part  of  it  as  much  as 
you  pollibly  can?  then  dye  it  with  the  liquor  quite  boil- 
ing hot?  and  thus  proceed  from  place  to  place,  till  you 
have  died  it  all  over. 

LVIII.  To  bronze  wooden?  plaifter?  ivory?  or  other  fi- 
gures? fo  that  the  bronze  may  ftand  water  for  ever, 

1,  Grind  Englifh  brown  red  as  fine  as  poffible?  with 
nut  oil.  With  this?  paint  over  ail  the  figures  intend- 
to  be  bronzed?  and  let  it  dry-. 

2,  Have  next  fome  powder  of  German  gold  ina  fliell  ; 
and?  in  another?  fome  of  the  varnifli?  defended  in  the 
following  article.  Dip  a pencil  in  the  varnilh,  and  then 
in  gold?  and  give  as  imooth  and  equal  a coat  of  this  to 
your  figure  as  you  can. 

3,  For  faving  expence?  you  may  inftead  of  the  Ger- 
man gold?  take  fome  fine  bronze?  which  is  a good  deal 
cheaper. 


W 


2.30  SECRETS  CONCERNING 
LlX.  The  varniili  fit  for  bronzing. 

Pound  into  fubtile  powder,  one  ounce  of  the  finef!: 
fhell-lac.  Put  it  in  a glafs  matrafs  of  three  half-pints 
fize.  Pour  upon  it  half  a pint  of  the  befl  French  fpirit 
of  wine.  Stop  it  Well*  and  place  it  in  the  cool  for  four 
days,  that  the  lac  may  have  time  to  diffolve  at  leifure. 
During  that  time  negledl  not  to  fhake  the  matrafs,  as 
if  you  were  wa  filing  it,  four  or  five  times  a-day,  for 
fear  the  lac  fiiould  make  a glutinous  lump,  and  flick  to 
the  bottom  of  the  matrafs.  Should  your  lac,  at  the 
end  of  thofe  four  days,  be  yet  undiffolved,  fet  it  on  a 
gentle  fand-bath,  to  help  finifhing  it  ; and  when  diffolv- 
ed  to  perfection,  the  varnifliis  done. 

Note.  When  you  pour  the  fpirit  of  wine  on  the 
lac  in  the  matrafs,  obferve  to  do  it  gently,  and  little  at 
a time,  in  order  it  may  penetrate  the  powder  the  better. 
Obferve  alfo  to  flop  pouring  by  intervals,  at  different 
times,  and  take  the  matrafs  and  fhake  it  as  it  were  for 
rinfing,  in  order  to  mix  all  well,  thus  continuing  to  do 
till  you  have  introduced  all  the  fpirit  of  wine  into  the 
lac. 

LX.  A Water  to  dye  bones  and  wood* 

t.  Put  the  flrongefl  white-wine  vinegar  in  an  earthen 
pan,  in  which  fet  to  infufe,  for  feven  days,  copper  fi- 
lings, Roman  vitriol,  roch-alum,  and  verdigrife. 

2.  In  this  liquor,  put  a-boiling  what  you  want  to 
dye,. and  it  will  take  the  color  perfectly. 

3.  If  you  want  a ted  dye  inftead  of  verdigrife,  put 
fome  red;  if  yellow*  put  yellow,  and.  fo  forth,  accord- 
ing to  the  various  color  you  may  require,  with  a dip 
cretionable  quantity  of  roch-alum  for  either. 

LXI.  To  dye  bones  and  ivory  an  emerald  green* 

Put  in  aquafortis  as  much  flos  asnei  as  it  can  diffolve  j 
and  in  that  water  put  a-foaking  for  twelve  hours  only, 


ARTS  AND  TRADES . 


23* 

whatever  you  want  to  dye,  and  they  will  take  the  co 
lor  to  perfection  in  that  fpace  of  time, 

LXII.  To  dye  bones  any  color. 

Boil  the  bones*fjrft  for  a good  while  ; then  in  a lye  of 
quick  lime  mixed  with  chamber  lye,  put  either  verdi- 
grife,  or  red  or  blue  chalk,  or  any  other  ingredient  fit 
to  procure  the  color  you  want  to  give  to  the  bones.  Lay 
the  bones  in  this  liquor,  and  boil  them,  they  will  be  per- 
fectly dried. 

LXXIL  To  whiten  alabafter  and  white  marble. 

Infufe,  for  twelve  hours,  fome  fubtile  pumice  (tone’s 
powder  in  verjuice  ; then,  with  a cloth  or  a fponge, 
wet  your  marble  with  the  liquor,  and  it  will  became 
perfedtly  white, 

LXIV.  To  blacken  bones. 

Mix  charcoal  dull  with  wood-afhes  and  water  5 rub 
the  bone  with  this  waft,  then  with  ink  ; and,  when 
dry,  polifli  it, 

LXV.  Another  way  to  dye  woods  and  bones  red. 

Infufe  for  twenty-four  hours  your  wood  in  fed-wine 
vinegar.  Then  add  to  this  vinegar  a fufficient  quanti- 
ty of  Brafil  wood  and  roch-alum,  both  in  powder,  and 
boil  all  together,  till  you  fee  the  wood,  or  bones, 
have  acquired  the  degree  of  color  you  wifli  to  have 
them. 

LXVI.  The  fame  in  black. 

After  the  twenty-four  hours  infufion  as  above,  add  to 
the  vinegar  a fufficient  quantity  of  vitriol,  orpine,  pom- 
granates5  rinds,  and  gall  nuts,  all  in  powder,  and  boil 
as  before  directed* 


' 22%  SECRETS  CONCERNING 

LXVI1.  For  the  green. 

Supply  for  the  above  ingredients,  two  parts  of  roch- 
alum,  and  one  of  alumen  plumeum,  with  which  you  boil 
the  wood  or  bones  to  the  redudVion  of  two  thirds,  or 
thereabouts  ; then  put  them  a leaking  in  a lye  of  foap 
and  verdigrife,  in  a i'ufficient  quantity  till  they  are  per- 
fectly green. 

LX VIII.  To  dye  wood  vermilion  color. 

Smoothen  and  rub  well  the  wood  firfl  ; then  give  it 
four  or  five  coats  of  vermilion  fubtilely  pulveriled,  and 
diluted  with  lime  and  curd  cheefe  water. — When  dry, 
polifh  it  over  again  with  ruflies  and  oil  of  fpike  ; then 
for  the  laft,  give  it  four  or  five  coats  of  varnifh,  made 
with  karabe  and  oil  of  fpike,  and  let  it  dry. 

• LXIX.  To  foften  horn,  fo  that  you  may  call  it  in  a 

mould  as  melted  lead. 

Make  a ftrong  lye  with  equal  quantities  of  pearl  alli- 
es and  quick  lime.  Rafp  your  horns, and  put  thefe  rafp- 
l.;igs  in  that  lye.  They  will  foon  turn  into  a pap.  Then 
put  in  this  pap  whatever  color  you  like,  and  caft  it  in 
whatever  mould  vOu  chufe.— -To  dry-  and  harden  thefo 
•figures  afterwards  follow  the  directions  prefcribed  in 

• irt,  xhr,  at  the  bottom,  and  in  liii* 


Secrets  relative  to  the  Art  of  Casting  in  Moulds. 


I.  To  call  a figure  in  bronze. 

To  caft  a figure,  or  any  other  piece  in  bronze,- you 
muft,  fir  ft,  make  a pattern  with  a proper  clay.  That 
clay  ought  to  be  mixed  with  fand,  to  prevent  its  crack" 
ing,  when  it  comes  to  dry. 

2.  When  the  pattern  is  completed  and  the  fculptor  is 
pleafed  with  his  work,  you  mould  it  with  plaifter  while 
it  is  ftill  damp,  beeaufe  in  drying,  the  parts  of  the  pat- 
tern flirink,.  and  lofe  their  fulnefs.  To  that  effect  you 
begin  by  the  bottom  part  of  the  figure,  which  you  cover 
with  feveral  pieces,  and,  by  rows;  as  for  example,  let 
us  fuppofe  the  firft  row  from  the  feet  to  the  knees  ; the 
feeond  from  the  knees,  to  the  beginning  of  the  belly  % 
the  third  from  the  beginning  of  the  belly  up  to  the  pit 
of  the  fto.mach^.from  thence  to  the  fti'oulders,  on  which 
you  lay  the  laft  row,  which  is  to  contain  the  head.— — — 
Obferve,  however,  that  thofe  divifions  of  rows  admit 
of  no  particular  rule,  and  ought  to  be  intirely  deter- 
mined by,  and  adapted  to  the  fize  of  fehe  figure.  For 
when  the  pieces  are  made  too  confiderable,  the  plaifter 
works  too.muchr  and  fatigues  itfelf,  which,  is. .detriment 
W-  ^ , 


SECRETS  CONCERNING 


234 


tal  to  its  taking  a true  and  precife  impreffion  of  all  ther 
turns  and  fhapes  of  the  figure.  So  that  at  any  rate,  it  is 
always  preferable  to  make  the  pieces  of  the  mould  fmal- 
ler  than  larger. 

3.  Y ou  muft  obferve,  that  if  the  figure  you  are  mould- 
ing have  got  any  draperies,  or  other  forts  of  ornaments 
about  it,  which  require  a good  deal  of  trouble  and 
nicety,,  you  cannot  help  making  a great  many  fmall 
parts  and  fubdivifions  in  your  mould',  in  order  to  enable 
you  to  ftrip  them  off  the  figure  afterwards  with  more 
facility.  In  which  circumftance,  when  all  thefe  fmall 
parts  are  made,  and  garnifhed  with  little  rings  to  aflift 
in  pulling  them  off  more  eafily,  you  cover  them  all  over 
with  larger  pieces,  which  containing  feveral  of  the  lit- 
tle ones,  are  called  cafes,  and  in  French  chapes. 

4.  When  the  mould  is  thus  made  and  completed,  you 
let  it  reft  till  it  is  perfectly  dry.  Then,  before  ufing  it, 
they  who  are  curious,  in  their  work,  do  not  content 
themfelves  with  imbibing  it  inwardly  with  oil,  but  they 
even  make  it  drink  as  much  wax  as  it  can  foak,  by 
warming  thofe  feparate  pieces,  and  putting  wax  in  them 
to  melt.- — The  motive,  in  doing  this,  is  to  render  the 
wax-work,  which  is  to  be  caft  in  it  finer  and  more  per- 
feft.  For  if  you  imbibe  the  mould  with  oil  only,  the 
wax  figure  call  in  fuch  a mould  always  comes  out  a 
little  rough  and  like  flour,  becaufe  the  wax  draws  al- 
ways the  fuperfice  of  the  plaifter,  and  in  reverfe,  the 
plaifter  draws  alfo  the  fuperfice  of  the  wax,  which  pro- 
duces a great  defedf  in  the  figure,  and  is  a great  obftacie 
to  its  coming  out  from  the  mould  with  that  neatnefs  it 
otherwile  would. 

5.  The  mould  being  therefore  thus  imbibed  with  wax, 
if  von  want  it  for  a bronze  figure,  you  affemble  all 
the  fmall  parts  of  it  ea.ch  in  their  cafes,  and  with  a 
brufh  give  them  a coat  of  oil.  Then,  with  another 
brufh,  give  them  another  coat  alfo  of  wax,  prepared  as 

follows. Six  pounds  of  wax,  half  a pound  of  hog*s 

lard*  and  one  pound  of  Burgundy  pitch. — This  pre- 
paration ot  the  wax,  however,  muft  be  regulated  accord- 
ing to  the  country  and  the  feafon.  For  in  the  heat  of 


1 


ARTS  AND  TRADES . 


235 

fummer,  or  hot  climes,  fuch  as  Spain,  Italy,  and  France-, 
wax  may  be  ufed  alone,  as  it  keeps  naturally  foft,  and 
the  other  drugs  above  mentioned,  are  added  to  it  only 
to  render  it  more  tractable.  Of  this  wax,  therefore^ 
whether  prepared  or  natural,  you  lay  another  coat,  a3 
we  faid,  in  the  hollow  of  the  mould,  to  the  thicknefs 
of  a fixpenny  piece.  Then,  with  wax  made  in  flat 
cakes,  of  the  thicknefs  of  a quarter  of  an  inch,  more 
or  lefs,  according  to  that  you  are  willing  to  give 
your  metal,  you  fill  all  the  hollow  parts  of  the  mould 
in  prefling  hard  this  fort  of  wax  In  them  with  your  fin* 
gers.  When  thus  filled,  you  have  an  iron  grate,  larger 
by  three  or  four  inches  every  way  than  the  plinth  or 
bafis  of  the  figure.  On  the  middle  of  that  grate  you 
ereft  one  or  more  iron  bars,  continued  agreeable  to  the 
latitude  and  fituation  of  the  figure,  and  bored,  from 
fpace  to  fpace,  with  holes  to  pafs  other  iron  rods  of  the 
fize  and  length  neceflary  to  fupport  the  core  (in  French 
ame  or  noyau)  of  what  you  want  to  cafh 

6.  Formerly  they  ufed  to  make  their  cores  with  pot- 
ter’s clay  mixed  with  hair  and  horfe-dung -well  beaten; 
together.  With  this  compofi,  they  formed  a figure 
like  the  pattern  ; and,  when  they  had  well  fupported  it 
with  iron  bars,  length  and  crofs-ways,  according  to  its 
pofition  and  attitude,  they  feraped  it,  that  is  to  fay,  they 
dim-ini  Hied,  and  took  off  from  its  bignefs  as  much  as 
they  wanted  to  give  to  their' metal.  When  that  core 
was  dry,  they  took  the  wax  with  which  they  had  filled 
the  hollow  parts  of  their  mould,-  and  covered  it  with 
them.— — —This  method  is  even  pra<ftiled  now  by  fome 
founders  efpecial-ly  for  great  bronze  figures,  becaufe 
earth  refills  better  the  power  of  that  red-hot  melted  me- 
tal, than  plaifter  can  ; and  this  they  referve  only  for 
fmall  figur  es,  and  thorn  which  are  call  in  gold  or  lilver. 
However,  when  plaifter  is-  well  beaten  and  mixed  with 
brick-duft  alfo  well  beaten  and  lifted  fine,,  it  Hands  pret- 
ty well  too.  We  lliali  therefore  proceed  on  the  method 
of  calling  on  plaifter  cores. 

7.  You  take  then  the  firft,  or  bottom  rows  of  the 
mouldy  filled  by  the  laft  wax  in  eakes;  as  mentioned 


SECRETS  CONCERNING 


236 

fore,  and  aflemble  them  on  the  iron  grate  round  the 
principal  iron  bar,  which  is  to  fupport  the  core  when 
made.  When  they  are  joined  together,  you  give  them 
a tye  round  very  hard  with  cords,  left  they  fliould  vary 
from  their  portion  when  you  form  the  core. 

8.  To  form  this,  as  foon  as  the  firft  fet  which  com- 
pletes the  bottom  row  of  the  feparate  pieces  of  the  mould 
is  fixed,  you  pour  plaifter,  diluted  very  clear,  and 
mixed,  as  we  faid,  with  brick-duft,  with  which  you  fill 
up  that  bottom  part  of  the  hollow.  Then,  on  this  firft 
bottom  row  of  the  mould,  you  place  the  fecond  in  the 
fame  manner  as  the  firft  ; then  fili  it  likewife  with  your 
prepared  plaifter.  Thus  you  continue  to  eredt  your 
mould  from  row  to  row,  till  you  come  to  the  laft,  and 
fill  it  as  you  go,  with  plaifter,  which  is  called  forming 
the  core.  If  the  figure  require  it,  you  pafs  acrofs  the 
core  fome  iron  rods  through  the  holes  perforated  for 
that  purpofe  in  the  perpendicular  bars,  in  order  to  fup- 
port the  core  the  better,  and  give  it  more  ftrength  and, 
power  to  refill  the  effort  of  the  metal  when  it  comes  in 
fufion  upon  it.. 

9.  When  all  the  pieces  of  the  mould  have  been  thus-, 
eredted  one  upon  another,  and  filled  with  plaifter,.  you 
inuft  ftop  a certain  time  to  let  it  take  a confiftence,  then 
proceed  to  take  off  the  cafes  and.  all  the  fimilar  parts  of 
the  mould  contained  in  each  of  them,  row  by  row,  and 
one  by  one,  in  the  fame  manner  as  you  proceed  to  eredt 
them,  with  this  difference,  that  in  eredt  in  g them  you 
begin  at  the  bottom, .and  that  in  taking  them  off,  you 
begin  at  the  top  ; which  when  done,  leaves  the.  figure 
to  appear  all  in  wax,  covering  the  core,,  which  is  con- 
tained in  the.  in  fide  of  it.. 

10.  You  are  then  to  proceed  to  the  repairing  of  the 
figure,  and  finiflr  it  after  the  original.  The  fculptor,  in, 
that  cafe,  has  even  an  opportunity,  of  perfecting  much, 
fome  of  the  parts,  in  adding  or  taking  off  according 
as  he  thinks  proper,  to  give  more  grace  and  expreffion 
to  certain  ftrokes,-mufeles,  or  features  only  ; as  for  the 
difpofition  of  the  limbs,  and  their  attitude,. he  can  no> 
linger  mend,  or  alter  therm,.. 


AR  TS  AND  TRADES . 


*37 


11.  The  figure  thus  well  prepared*  you  are  to  place 
what  is  called  the  pouring  and  the  vent  holes.  The 
pouring  holes  are  wax  pipes  of  the  bignefs  of  an  inch 
diameter  for  fuch  figures  as  are  of  a natural  fize  ; for 
they  are  to  be  proportioned  not  only  to  the  fize  of  the 
figure,  but  even  to  that  of  the  parts  of  that  figure 
whereon  they  are  placed.  The  vent  holes  are  wax  pipes 
likewife,  but  of  a much  lefifer  fize.  Thofe  pipes  are  call 
in  plaider  moulds  of  what  length  you  pleafe,  then  cut 
to  that  of  four  or  five  inches,  or  thereabouts.  They 
are  call:  hollow,  to  the  intent  of  rendering  them  lighter, 
other  wife  they  might  as  well  be  call  folid.  Thofe  which 
ferve  for  pouring,  are  placed  in  a draight  perpendi- 
cular line,  one  above  another,  at  fix  inches  afunder,  and 
fometimes  nearer,  when  there  are  draperies,  and  much 
matter  is  ufed. 

12.  When  the  various  pipes  are  placed  and  foldered 
againft  the  figure,  with  wax,  fo  that  the  end  which  is 
free  fiiould  be  upwards,  and  as  much  perpendicular  to 
the  figure  as  pofiible,  you  place  another  pipe  of  the  fame 
fize  quite  perpendicular,  which  is  to  be  fixed  again!!:  eve- 
ry one  of  the  ends  of  the  others.  All  tbefe  pipes,  both 
large  and  lmall,  ferve  for  the  pouring  of  the  matter, 
and  calling  of  the  figure.  You  are  to  place  three  or 
four  of  them  generally  round  the  figure,  which  is  deter- 
mined by  its  fize,  bulk,  and  difpofition. 

13.  But  at  the  fame  time  you  are  placing  the  pour- 
ing-holes, you  mud  not  negledl  placing  alfo  thofe  which 
are  to  ferve  for  the  vent.  Thefe  lad  are  to  be  placed 
in  the  fame  line  as  and  with  the  others,  at  the  didance 
of  four  inches  only  from  them,  and  fixed  likewife  by 
one  end  to  the  figure,  and  by  the  other  to  another  long 
and  perpendicular  pipe,  like  thofe  for  pouring.  Now, 
as  it  is  necefiary  that  all  the  wax,  when  you  come  to 
melt  it,  lhould,  as  we  fliall  mention  in  its  place,  come! 
Out  entirely  from  the  mould,  you  mud  not  fail  to 
place  thofe  forts  of  vent  pipes  on  all  the  riling  and  dif- 
tant  parts  from  the  mean  bulk  of  the  figure,  fuch  as  the 
arms,  fingers,  draperies,  See.  Sec.  from  which  the  wax 
mud  be  got  out  with  facility,  either  by  means  of  par- 


23S 


SEC  RETS  CONCERNING 


ticular  vent-holes,  fo  formed  as  to  defcend  to  the  bot- 
tom of  the  figure,  or  by  means  of  thofe  large  ones  pla- 
ced perpendicularly  along  fide  of  it.— Obferve,  always, 
to  make  the  pouring  holes  which  come  to  the  face  and 
hands  the  fmalleft  of  any,  that  they  may  not  affed  too. 
much  the  features  and  likenefs,  if  any  be  intended, 
of  thofe  parts  ; and  that  you  may  the  more  eafily 
repair  thofe  places  with  the  chifel,  when  they  are  fi- 
milled. 

14.  After  thefe  various  pipes  have  been  thus  care- 
fully fixed  all  about  the  figure,  you  muil  fo  place  them, 
that  two  of  the  main  perpendicular  ones  iliould  join  to- 
gether at  five  or  fix  inches  higher,  and  above  the  upper 
part  of  it,  and  be  terminated  by  a wax  cup  of  four 
inches  deep,  and  as  much  diameter,  under,  and  at  the 
bottom  part  of  which  you  folder  them.  This,  cup  ferves 
as  a funnel  to  receive  the  metal,  and  introduces  it  into 
the  pouring  holes,  by  means  of  its  communication 
with  them,  to  convey  it  afterwards  into  all  the  parts, 
of  the  figure  at  once,  and  form  it.  Therefore,  if 
there  be  four  perpendicular  afcending  pipes,  you  make 
too  fuch  cups,  to  communicate  the  metal  to  thefe 
pipes, 

15.  As  for  the  vent-holes,  you  let  them  free  above  the 
top  of  the  figure,  and  higher  than  the  pouring  ones,  be- 
caufe  they  want  no  cups.. 

16.  When  the  wax  figure  is  thus  completely  repaired; 
and  garniflied,  with  all  its  pouring  and  vent  holes,  you 
prepare  a compofition  of  putty,  and  crucibles  powder, 
well  grinded , and  fifted  very  fine,  which  you  dilute 
clear  in  a pan,  like  a color  for  painting.  With  a brufli 
take  this  compofition,  and  cover  all  the  figure,  as  well 
as  the  vent  and  pouring  pipes.  This  operation  you  re- 
peat feveral  times,  obferving  carefully  to  fill  up  all 
the  cracks  and  crevices  which  may  happen  in  drying. 
When  the  wax  is  thus  perfeflly  covered  every  where, 
you  put  with  the  fame  brufli,  another  compofition 
thicker  than  the  firft,  and  of  a flronger  fort. 

17.  This  compofition  is  made  of  the  fame  materials 

as  the  otherf  but  with  this  addition;  that  you  mix 


ARTS  AND  TRADES . 


*39 


fome  free  earth  along  with  it,  and  horfe-dung,  quite 
clear  from  any  ftraw.  After  having  given  fix  or  feven 
coats  of  this,  you  give  another  coat  again,  much  thicker 
ftill,  of  a fluff  compofed  of  nothing  but  free  earth  and 
horfe-dung,  and  this  being  dry,  you  give  half  a dozen 
more  of  the  fame,  allowing  time  between  each  to  dry* 
At  laft,  you  put  with  your  hand,  and  no  more  with 
the  brufh,  two  other  coats  of  this  fame  laft  competi- 
tion, of  free  earth  and  horfe-dung,  mixed  in  form  of 
mortar,  obferving  always  that  one  fliould  be  perfectly 
•dry,  before  laying  on  the  other  ; and  that  there  fliould 
be  no  part  of  the  figure,  whether  naked  or  draperies, 
but  what  is  equally  covered  with  every  one  of  the  diffe- 
rent coats  we  have  mentioned. 

1 8.  Next  to  this,  you  muff  have  flat  iron  bars  turned 
•and  bent  according  to  the  difpofition  of  the  figure, 
which  being  fixed  by  means  of  hooks  at  the  fides  of  the 
grate  on  which  it  Hands,  rife  up  as  high  as  the  pipes, 
and  joining  clofe  to  the  mould,  unite  at  top  by  means  of 
a circle  of  iron  which  runs  through  all  the  hooks,  by 
which  thefe  bars  are  terminated.  Then  you  furround 
again  the  figure  with  other  iron  bars,  made  in  form  of 
hoops,  to  prevent  the  others  which  go  from  top  to  bot- 
tom, and  to  which  they  are  fixed  by  means  of  wires, 
from  giving  way ; and,  between  every  one  of  thefe 
bars,  both  perpendicular  and  horizontal,  there  muff 
be  no  more  than  feven  or  eight  inches  diflance  al- 
lowed. 

19.  When  all  thefe  bars  are  well  fixed  together  and 
enabled  thereby  to  fupport  and  contain  the  mould,  you 
take  a compofl  of  free  earth,  horfe-dung  and  hair  mixed 
together,  in  confluence  of  mortar,  and  with  this  you  co- 
ver the  mould  and  the  bars  all  over,  without  attending 
any  more  to  the  fliape  of  the  figure,  fo  that  there  appears 
no  more  but  a lhapelefs  lump  of  clay,  which  ought  to  be 
of  about  four  or  live  inches  thick, 

20.  When  the  mould  is  thus  completed,  you  are  to 
dig  a fquare  pit  fufficiently  deep  for  the  top  of  the 
mould  to  be  fomewhat  lower  than  the  fiiperflce  of  the 
ground  whefe  the  pit  is  dug,  and  fufficiently  wide 


24-0 


SECRETS  CONCERNING 


alfo  to  allow  a room  of  a foot  and  a half,  free  all  round 
the  mould,  when  del'cended  into  it. — At  the  bottom  of 
that  pit,  you  conftrud  a furnace,  on  the  top  of  which 
there  is  to  be  a ftrongiron  grate  fupporttd  by  the  arches 
and  wall  of  the  furnace,  which  is  to  be  made  of  flone 
or  bricks,  as  well  as  the  four  fides  of  the  pit  from  top 
to  bottom. 

21.  After  the  grate  is  placed  on  the  furnace,  you  de- 
fcend  the  mould  on  it  by  means  of  engines.  Then,  un- 
der the  pipes  which  are  to  ferve  for  pouring,  as  well  as 
vent,  you  place  pans  to  receive  the  wax  which  is  to 
run  off.  This  done,  you  light  a middling  lire  to  heat 
the  figure,  and  all  the  place  where  it  ftands,  with  fo 
moderate  a heat,  that  the  wax  may  melt  without  boil- 
ing, and  come  entirely  out  from  the  mould,  without 
there  remaining  any  part -of  it  ; which  would  not  be  the 
cafe  if  the  heat  be  fo  great  as  to  make  it  boil,  for  then 
it  would  flick  to  the  mould,  and  caufe  defeds  in  the 
figure,  when  you  come  to  run  the  metal.— — When, 
therefore,  you  judge  that  all  the  wax  is  out,  which  you 
may  know  by  weighing  that  you  employed,  and  weigh- 
ing it  again  after  it  is  in  the  pans,  you  take  thefe  off, 
and  flop  the  pipes,  through  which  it  came  out,  witii  clay. 
Then  fill  all  the  empty  parts  of  the  pit  round  the  fi- 
gure with  bricks,  which  you  throw  in  gently,  but 
without  order  : and,  when  it  is  come  up  to  the  top, 
made  a good  brifk  fire  in  the  furnace.  As  the  flame 
is  interrupted  by  thefe  bricks,  it  cannot  alcend  with 
violence,  nor  hurt  the  mould,  and  they  only  commu- 
nicate their  heat  in  going  through  ail  thole  bricks, 
which  become  fo  hot,  that  they  and  the  mould  are  at  a 
lafl  both  red-hot. 

22.  Twenty-four  hours  after  the  fire  has  been  lighted, 
when  you  fee  that  the  bricks  and  the  mould  are  equally 
red-hot  from  top  to  bottom,  you  let  the  fire  go  out, 
and  the  mould  cool,  by  taking  ail  the  bricks  off.  When 
there  is  no  more  any  heat  at  all,  you  throw,  fome  earth 
in  the  pit,  to  fill  the  place  which  had  been  occupied 
with  the  bricks  j and,  in  proportion  as  you  throw  it 


ARTS  AND  TR  ADES . 24* 

In  you  tread  it  with  your  feet,  and  prefs  it  againft  the 
mould. 

23.  I11  order  to  melt  this  metal,  you  conftrucl,  juft  by 
the  pit  where  the  mould  is,  a furnace,  the  lower  part  of 
which  ought  to  be  higher  by  two  or  three  inches  than 
the  top  of  the  faid  pit,  in  order  to  obtain  a fulficient 
declivity  from  it  to  the  pit  for  the  running  of  the  me- 
tal.. Its  conftruftion  muft  be  after  the  form  of  an  oven, 
with  good  bricks  and  free  earth,  and  fupported  by  good 
and  ftrong  iron  hoops.  There  is  a border  railed  all 
round,  fo  as  to  make  it  capable  to  contain  all  the  metal 
which  is  intended  to  be  melted  in  it.  On  the  fide  which 
looks  towards  the  pit,  there  is  an  opening,  which  is 
flopped  during  the  melting  of  the  metal,  and  from  that 
opening  comes  an  earthen  funnel  pra&ifed,  which  goes  to 
a bafon  of  good  free  earth  placed  over  the  mould,  and 
the  middle  of  which  correfponds  and  communicates  to 
thofe  cups  we  have  mentioned  before,  [No.  14.]  This 
bafon  is  called  by  the  workmen  efcheno.  And  in  order 
to  prevent  the  metal  from  running  into  thefe  cups  before 
the  whole  which  is  in  the  furnace  is  run  into  the  efcheno, 
there  are  men  on  purpofe  who  hold  a long  iron  rod  ter- 
minated by  one  end  in  the  form  of  thefe  cups',  and  flop 
them. 

24.  When  the  metal  is  melted,  you  unftop  the  open- 
ing of  the  furnace  in  which  it  is  contained  ; this  runs 
into  the  efcheno,  and  as  foon  as  it  is  arrived,  the  men 
take  off  the  rod  with  which  they  flopped  the  cups,  and 
the  mould  being  inftantly  filled  all  over,  the  figure  is 
formed  in  one  moment. 

25.  After  the  mould  is  thus  filled  with  the  metal,  you 
let  it  flay  in  that  fituation  for  three  or  four  days,  then, 
at  leifure,  you  take  off  the  earth  which  had  been  thrown 
all  round  it,  which  helps  the  mould  to  become  entirely 
cold.  As  foon  as  you  are  fure  there  is  no  more  heat, 
you  break  the  mould,  and  the  metal  figure  appears  fur- 
rounded  with  rods  of  the  fame  metal.,  ftarting  out  from 
it,  occafioned  by  the  vent  and  pouring-holes,  or  pipes, 
through  which  the  metal  was  introduced,  and  which  re- 

. X 


SECRETS  CONCERNING 


mained  filled  with  it.  Thefe  you  muff  faw  off,  in  order 
to  unburden  the  figure  of  fo  much,  and  get  it  out  of  the 
pit  more  eafily.  Then  you  clean  and  fcower  with  water 
and  grinding  ftone  in  powder,  and  pieces  of  deal  or  other 
fort  of  foft  wood,  and  you  fearch  in  all  the  hollow  pla- 
ces of  the  draperies  and  other  parts. 

2.6.  When  the  figures  are  fmall,  they  are  generally 
walhed  with  aquafortis  ; and,  when  it  has  operated,  you 
may  walh  them  again  with  common  water.  When  they 
are  thus  well  clean  fed,  you  repair,  finifh,  and  fault 
thofe  which  require  to  be  treated  more  highly  than 
others  ; for  the  large  ones  are  feldom  fearched  fo  mi- 
nutely. 

2.7.  After  they  have  been  as  much  finifhed  as  they  are 
intended  to  be,  you  may  give  them,  if  you  like,  a co- 
lour, as  fome  do,  with  oil  and  blood-flone.  Or,  as 
fame  others  practife  it,  you  may  make  them  turn  green 
by  means  of  vinegar.  But  without  all  that  trouble,  the 
bronze  will  in  time  take  a natural  varnifh  of  itfelf,  and 
become  of  a blackifh  hue. 

II.  How  to  gild  fuch  forts  of  figures. 

i.  They  may  be  gilt  two  different  wavs  ; either  with 
gold  in  fhells,  or  with  gold  in  leaves.  The  firfl  method 
is  the  handfomefl,  and  at  the  fame  time  the  mofl  laffing, 
it  being  always  ufed  for  fmall  fized  works.  To  apply 
ir,  you  make  a mixture  of  one  part  of  the  belt  gold, 
and  feven  of  mercury,  which  founders  call  fiver  in  that 
fort  of  procefs.  When  thefe  are  incorporated  together, 
you  then  heat  the  figure,  and  rub  it  with  the  compo- 
sition, which  whitens  it,  and  heating  it  again  over 
the  fire  the  mercury  exhales,  and  the  figure  remains 
gilt. 

' 2.  As  for  the  other  method  it  is  only  for  large  fized 
works,  and  them  on  which  one  is  not  willing  to  make 
a great  expence  ; you  fcrape  the  figure  with  fmall  files, 
and  other  proper  tools,  to  make  it  quick  and  clean, 
then  you  heat  and  lay  on  a gold  leaf,  repeating  this  four 


ARTS  AND  TRADES * 


*43 


III.  Of  the  choice  and  compofition  of  metals. 

Any  metal  whatever  may  be  uied  for  the  calling  of 
figures,  though  the  generaL  compofition  runs  as  fol- 
lows. 

1.  For  the  fine  bronze  figures,  the  alloy  is  half  brafs, 
half  copper.  The  Egyptians  who  are, laid  to  be  the  in- 
ventors of  that  art,,  ufed  to  employ  two  thirds  of  brafs 
againfl  one  of  copper. 

2.  Brafs  is  made  with  copper  and  calamine.  One  hun-  - 
dred  weight  of  calamine  renders  one  hundred  per  cent.  Ca- 
lamine is  a Hone  from  which  a yellow  dye  is  drawn.  It  is 
to  be  found  in  France  and  at  Liege. 

3.  Good  copper  ought  to  be  beaten,  not  molten,  when 
intended  for  ftatues.  You  mufl  guard  alfo  againfl  ufmg 
putty,  when  in  alloy  with  lead. 

4.  Copper  may  be  forged  either  hot  or  cold,  But 
brafs  breaks  when  cold,  and  fuffers  the  hammer  only  when 
hot. 

5.  There  is  a fort  of  metallic  Hone  called  zinc,  which 
comes  from  Egypt : it  renders  the  copper  of  a much  finer 
yellow  than  the  calamine  ; but,  as  it  is  both  dearer  and 
fcarcer,  they  are  not  fo  ready  to  ufe  it. 

6.  As  for  the  compofition  for  making  of  bells,  it  is 
twenty  pounds  weight  pewter  for  each  hundred  of  cop- 
per. And  the  artillery  pieces  take  but  ten  pounds  only 
of  pewter  to  oue  hundred  of  the  other.  This  lafl  com- 
pofition is  not  good  for  the  calling  of  figures^  as  it  is 
both  too  hard -and  too  brittle. 


X. 


CHAP. 


Secrets  relative  to  the  making  of  curious  and  ufeful 
forts  of  Ink. 


I.  A good  Ilnning  Ink. 

I.  "jT^  U T four  quarts  of  warm  water  in  a glazed  pip- 
r kin.  Add  eight  ounces  of  turpentine  oil,  and 
one  pound  of  gal-nuts  bruifed  in  a mortar.  Let  the 
whole  infufe  thus  for  a week,  then  boil  it  gently  till, 
with  a pen,  you  may  draw  a ftroke  yellow  and  fhiny 
with  it.  Strain  it  through  a ftrong  cloth.  Set  it  on  a 
hlafting  lire,  and,  as  foon  as  it  boils,  add  feven  ounces 
of  green  vitriol  to  it,  keep  ftirring  it  with  a ftick  till 
it  is  perfectly  diffolved.  Let  this  reft  for  two  days  with- 
out difturbing  it.  There  will  be  a fkim  on  the  top, 
which  muft  be  thrown  off.  Decant  next  the  cleared:  part 
into  another  veffel,  which  you  fet  on  a gentle  fire  to 
evaporate  about  two  fingers  of  the  liquor,  then  let  it 
reft  four  or  five  days,  and  it  will  be  fit  for  ufe. 

2.  Rain  water,  or  that  in  which  wallnuts  have  been, 
infufed,  are  both  very  good  for  making  of  ink. 

3.  With  white  wine,  or  old  beer,  you  may  likewife 
make  very  good  fhining  ink. 

4.  A carp’s  gall  is  very  proper  to  mix  among  it. 

II.  To  write  on  greafe,  and  make  the  ink  run  on  it. 

1.  Cut  a bullock’s  gall  open  into  a pan,  and  put  a 
handful  of  fait  and  about  a quarter  of  a pint  of  vinegar 


ARTS  AND  TRADES . 


245 

to  it,  which  you  ftir  and  mix  well.  Thus  you  may  keep 
the  gall,  for  twelve  months  without  its  corrupting. 

2.  When  you  are  writing,  and  you  find  your  paper  or 
parchment  greafy,  put  a drop  of  that  gall  among  your 
ink  in  the  ink-horn,  and  you  will  find  no  more  difficulty 
to  make  your  pen  mark. 

III.  An  ink-ftone,  with  which  ink-ftands  may  be  made, 
and  with  which  you  nray  write  without  ink. 

Take  gum  arabic,  fourteen  ounces  j lamp-black,  thir- 
teen ; and  burnt  willow-wood  coals,  three.  Pound  the 
gum  into  an  impalpable  powder,  and  diftolve  it  into  a 
pint  of  common  water.  This  done  knead  yoar  above- 
mentioned  powders  with  part  of  this  gum  water,  fo  as 
to  make  a pafte  or  dough  of  them,  as  it  were,  for  bread. 
With  this  dough  form  ink-ftands  of  the  fliape  and  form 
yon  like  beft,  and  in  the  ink-ftands,  while  the  compofition 
is  (bill  foft,  you  may  ftamp  a few  fmall  holes. 

2.  This  done,  dry  thefe  ftands  in  an  ardent  furnace  for 
four  hours,  or  in  the  fiiade  a fufficient  time.  When  dry, 
hrulh  them  over  with  your  afore-mentioned  gum  water  ; 
till  they  appear  as  black  and  fiiiny  as  jet,  and  as  hard  as 
marble. 

4.  When  you  want  to  ufe  them,  put  a few  drops  of 
water  in  one  of  the  holes,  and  put  a pen  to  foak  in  it  at 
the  fame  time.  If  the  water  be  juft  put  in,  the  ink  will 
not  be  quite  fo  black,  but  if  it  had  remained  a little 
while,  it  will  be  as  black  as  the  blackeft  of  any  inks. 

IV.  To  write  with  common  clear  water. 

Take  gall-nut’s  powder,  and  vitriol  calcined  in  the 
fun  to  whitenefs,-  of  each  four  ounces,-  and  fandarack  one. 
and  a half.  All  being  pulverifed  and  mixed,  rub  your 
paper  with  that  powder  j then,  fteeping  your  pen  in- any 
common  water,  and  writing  with  it,  it  will  appear  Black  , 
.like,  any  ink.. 

X.  *. 


246  SECRETS  CONCERNING 

V.  A good  ink,  both  for  drawing  and  writing, 

t.  Bruife  with  a hammer  one  pound  of  gal-nuts,  and 
put  it  in  to  infufe  for  a fortnight  in  the  fun,  in  two 
quarts  of  clear  water,.  Birring  it  now  and  then.  Strain 
this  infufion  through  a fieve  or  a cloth  into  a glazed 
pipkin. 

2.  In  another  veflel  put  two  ounces  of  gum-arabic, 
and  half  of  the  above  infufion.  In  the  other  half  which 
remains,  diflblve  two  ounces  and  a half  of  German  green 
vitriol,  and  let  it  infufe  for  four  and  twenty  hours.  Join 
afterwards,  both  infufions  together  ; and,  a week  after- 
wards, or  thereabouts,  the  ink  will  be  very  good,  and 
(it  for  ufe. 

VI.  To  make  very  good  ink  without  gall-nuts  1'  which 

will  be  equally  good  to  wafh  drawings  and  plans,  and 

ftrike  very  neat  lines  with  the  pen. 

1.  In  half  a pound  of  honey  put  one  yolk  of  an  egg, 
and  beat  it  a good  while  with  a flat  (tick.  Then  afperfe 
the  matter  over  with  three  drachms  of  gum-arabick  in 
fubtile  powder.  Let  this  (lay  about  three  days,  dur- 
ing which,  beat  it  often  with  a flick  of  walnut-tree 
wood. 

2.  Next  to  this,  put  to  it  fuch  a quantity  of  lamp- 
black  as  will  make  it  in  confidence  of  a dough,  which 
you  make  in  cakes,  and  dry  in  the  air,  to  render  it  port- 
able. 

3.  When  you  want  to  ufe  it,  dilute  it  with  water,  or 
with  a lye  made  either  of  vine  wood  allies,  or  walnut-  ■ 1 2 3 
tree,  or  oak,  or  even  peach  Hones. 

VII,  An  invifible  ink. 

1.  Diflblve  one  ounce  of  ammoniac  fait  in  a glafs- 
tumblcr  of  water,  and  write.  When  you  wifh  to  make 
the  writing  appear,  hold  the  paper  to  the  fire,  and  it 
will  become  black. 

2.  The  fame  may  be  done  with  the  juice  of  an  onion. 


ARTS  AND  TRADES . 


VIII.  Another  way. 

DilTolve  fome  allum,  and  write  with  the  liquor. 
Steep  the  paper  in  water,  and  the  writing  will  appear 
white, 

IX.  To  make  good  India  ink. 

Burn  fome  lamp-black  in  a crucible  till  the  fume, 
which  arifes  in  doing  it,  has  intirely  fubfided  : grind  it 
next,  on  porphyry,  or  marble,  with  a pretty  ftrong 
Water  of  gum  tragacanth.  Add  an  equa.1  quantity  of 
indigo  burnt,  and  grinded  in  the  fame  manner.  Then 
mix  them  both  together  on  the  ftone,  and  grind  them 
for  two  hours.  Gather  up  the  composition,  in  a flat 
fquare,  of  the  height  and  thicknefs  you  are  willing  to 
give  to  your  flicks.  Cut  thefe  with  a knife  to  your  in- 
tended fize,  and  put  them,  if  you  chafe,  into  an  iron 
mould  : and,  left  the  pafte  lhould  flick  to  them,  rub  the 
infide  of  the  mould  with  lamp  or  ivory  black,  or  with 
peach  ftones  dufl,  which  you  burn  in  a crucible  Stifled 
with  a brick  to  flop  it  well. 

X.  Red  ink. 

DifToive  half  an  ounce  of  gum-arabic  in  three  ounces 
of  rofe-water.  Then,  with  this  water,  dilute  cinabar, 
vermilion  or  minium. 

Ink  of  any  color  may  be  made  in  the  fame  manner  by 
Substituting  only  a proper  coloring  ingredient  to  the 
aforementioned  cinabar,  &c,._ 

XL  A green  ink. 

Grind  together,  verdigrife,  Saffron,  and  rue  juice,  then 
dilute  ^this  pafte  in  the  above-mentioned  gum  rofe-wa- 
ter. 


%4%  SECRETS  CONCERNING 

XII.  To  make  an  Ink  which  appears,  and  difappears,  al- 
ternately. 

Write  with  an  infufion  of  gall-nuts  filtered  through 
brown  paper,  and  the  writing  will  not  be  vifible.  When 
you  want  to  make  it  appear,  deep  a little  fponge,  or 
bit  of  cotton,  into  an  infufion  of  vitriol,  and  pafs  it  over 
the  written  place  of  the  paper  ; the  writing  will  imme- 
diately appear.  To  rub  it  off,  and  make  the  paper  look 
all  white  again,  do  the  lame  with  fpirit  of  vitriol,  and 
all  the  writing  will  be  gone.  To  make  it  vifible  again, 
rub  the  paper  over  with  oil  of  tartar  ; and  thus  conti- 
Hue  for  ever. 

XIII.  The  invifible  method  of  conveying  feerets* 
iff.  Ink. 

Infufe  for  twenty-four  hours,  half  an  ounce  of  gold 
litharge  in  half  a pint  of  diftilled  white  wine  vinegar, 
and  fliake  the  bottle  often  during  the  fir  ft  twelve  hours 
of  the  infufion.  When  all  is  well  fettled,  decant  the 
clear  part  into  another  phial,  which  you  mult  flop  care- 
fully, and  throw  the*  fasces  away. 

If  you  have  any  fecret  to  communicate  to  a friend, 
write  it  with  this  liquor,  and  it  will  be  no  more  viable, 
than  if  you  wrote  it  with  clear  pump  water. 

XIV.  An  ink,,  to  write  over  the  other, 
id.  Ink. 

Over  the  fecret,.  written  with  the  firft  invifible  ink, 
you  write  any  indifferent  matter  with  the  following 
oompofition. 

Burn  fome  corks  in. the  fire  ^ and,  when  they  are  fa 
thoroughly  burnt  as  to  blaze  no  more,  put  them  into- a. 
lufon,  and  foak  them  with  brandy  ; then  grind  them  in- 
to a pafie,. which  when  you  want  to. ufe,  you  dilute  with; 


ARTS  AND  TRADES. 


249 

diftilled  water,  till  it  is  fit  to  write  with,  like  any  other 
ink. 

XV.  Another  ink  which  effaces  the  fecond,  and  makes 
the  firft  appear. 

3d.  Ink. 

Dilute  roie  water  and  forel  juice  feparately.  Put 
half  a pint  of  each  together  in  a bottle,  with  two  oun- 
ces of  quick-lime  and  one  of  auripigment.  Stir  this  well, 
now  and  then,  and  let  it  infufe  during  twenty-four 
hours,  as  you  did  the  firft.  Decant  the  clear  part,  and 
throw  the  grounds  away. 

When  you  want  to  find  out  what  was  written  with 
the  firft  invifible  ink,  and  which  lies  concealed  under  the 
[ fecond  black  one,  fteep  a fpunge  into  this  prefent  liquor, 
and  palling  quickly  over  every  line  ; what  was  written 
in  black  varniflies  at  one  ftroke,  and  what  was  invifible 
; appears  in  its  ftead  as  black,  and  as  much  ineffaceable  as 
if  written  with  common  ink. 

XVI.  An  ink  which  will  go  off  in  fix  days. 

Write  with  willow-wood  cinders,  pulverifed  and  di- 
luted with  common  water. 

XVII.  Another  which  you  may  rub  off  when  you  pleafe. 

Dilute  gun-powder  in  common  water,  and  write  with 
it  on  a piece  of  parchment  ? then,  when  you  want  to  ef- 
face it,  take  your  handkerchief,  and  rub  it  off. 

XVIII.  Powder  ink. 


Take  equal  parts  of  black  rofin,  burnt  peach,  or  ap- 
pricots*  ftones,  vitriol  and  gall-nuts,  and  two  of  gum- 
arabic,  Put  the  whole  in  powder,  or  in  cake,  as  you 
like  beft, 


250 


SECRETS  CONCERNING 


XIX.  An  exceeding  good  writing  ink. 

1.  Boil  half  a pound  of  India-wood’s  fhavings  in  two 
quarts  of  good  vinegar,  to  the  redu&ion  of  one  half. 
Take  off  the  fhavings,  and  fubfliffcute  four  ounces  of 
gall-nuts  bruifed,  and  put  all  into  a ftrong  bottle,  which 
you  expofe  in  the  fun  for  three  or  four  days,  fhaking 
it  during  that  time  three  or  Four  times  a clay.  Then 
add  a difTolution  of  two  ounces  and  a half  of  gum-arabic 
in  half  a pint  of  either  water  or  vinegar.  Let  the  whole 
(land  again  in  the  fun  for  a week,  fhaking  it  feveral 
times  every  day,  during  that  term  \ (train  the  liquor 
afterwards,  and  keep  it  for  ufe, 

2.  If  you  fhould  want  to  render  this  ink  fhiny,  you 
mud  diffolveboth  the  vitriol  and  gum  arabic  in  an  infu- 
fion  of  India-wood,  made  as  before  direded,  with  the 
addition  of  one  handful  of  pomegranate  rinds  in  the  bot- 
tle wherein  the  gall-nut  is. 

3.  If  inftead  of  fetting  this  compofition  in  the  fu% 
you  fhould  boil  it  j it  will  take  but  a quarter  of  an  hour 
a-doing.  But  it  is  nevef  fo  good,  and  befides  always 
turns  muddy. 

XX,  A gold-color  ink,  without  gold. 

Put  half  a drachm  of  fafFron,  one  of  auripigment,  and 
one  (lie-goat’s,  or  five  or  fix  jack  galls,  in  a glafs  bottle  ; 
and  fet  it,  for  a fortnight,  in  hot  horfe  dung.  At  the 
end  of  that  term,  add  a gill  of  gum-water,  and  place  it 
again  for  the  fame  length  of  time  in  horfe  dung.  Then 
it  is  fit  for  ufe. 

XXI.  Another  way. 

Pulverife  into  an  impalpable  powder  one  ounce  of 
orpine,  and  as  much  cryffal.  Put  this  powder  in  five 
or  fix  whites  of  eggs  beaten,  then  turned  into  water. 
Mix  all  well,  and  it  will  be  fit  either  to  write  or  t©  paint 
In  gold  colour. 


ARTS  AND  TRADES . 


2JJ 

XXII.  To  write  in  filver  without  filver. 

Mix  fo  well  one  ounce  of  the  fined  pewter  and  two  of 
quick-filver  together,  that  both  become  quite  fluid. 
Then  grind  it  on  porphyry  with  gum-water,  and  write 
with  it.  All  the  writing  will  look  then  as  if  done  with 
filver. 

XXIII,  A good  Alining  ink. 

Infufe  for  a day  in  a quart  of  good  table  beer,  half  a 
pound  of  the  blacked  and  mod  fliiny  gall-nuts  you  can 
find.  Add  three  ounces  of  gum-arabic  and  half  an 
ounce  of  brown  fugar  candy,  with  four  ounces  of  green 
copperas.  Then  boil  the  whole  in  a glazed  pipkin  for 
about  one  hour,  drain  it  through  a cloth  and  put  it  in 
the  cellar  to  keep  it  for  ufe. 

XXIV.  A blue  ink. 

Dilute  half  a pound  of  indigo  with  fome  flake  white 
and  fugar  in  a fufficient  quantity  of  gum  water. 

The  fame  may  be  done  with  ultramarine,  and  gum 
Water. 

XXV.  A yellow  ink, 

Dilute  in  gum  water  fome  faffron,  or  French  berries 
or  gamboge  j and  you  will  have  a yellow  ink.  The 
fame  may  be  done  with  any  other  coloring  ingredient, 
to  obtain  an  ink  of  the  color  one  likes  to  have. 

XXVI.  A green  ink,  which  may  keep  two  years. 

Put  a pint  of  water  on  the  fire  in  a varniflted  pipkin  ; 
and,  w'hen  it  is  ready  to  boil,  throw  in  two  ounces  of 
verdigrife  pounded,  and  boil  it  gently  on  a flow  fire  for 
the  fpace  of  half  an  hour,  dirring  it  often  during  that 
time  with  a wooden  fpatula.  Then  add  one  ounce  of 
white  tartar  well  pulverifed,  and  boil  it  one  quarter  of 


SECRETS  CONCERNING 


*5* 

an  hour.  Strain  two  or  three  times  through  a cloth, 
then  fet  it  before  the  fire  to  evaporate  part  of  it,  in  or- 
der to  make  it  more  fiiiny.  But  obferve  that  the  more 
it  boils,  the  more  it  lofes  of  its  green  color,  and  ap- 
proaches to  the  blue. 

XXVII.  A filming  ink. 

Put  in  a clean  brafs  caldron  fix  quarts  of  white  wine, 
or  beer,  or  rain  water,  with  one  pound  of  gall-nuts, 
and  two  ounces  of  roch-alum  in  powder,  which  you 
boil  all  together,  to  the  reduction  of  one  half.  Take 
this  liquor  off  from  the  fire  and  ftrain  it  through  a cloth 
into  a glazed  pipkin,  and  fet  it  on  the  fire  again  for 
two  hours  longer.  Then,  for  the  three  or  four  follow- 
ing-days, obferve  to  ftir  it  well  only  with  a little  flick, 
without  boiling  it  at  all  ; it  will  be  fit  for  life.  When- 
ever you  ufe  it,  it  will  be  a very  pale,  but  in  twenty- 
four  hours  after,  it  will  be  as  black  as  jet. 

XXVIII.  A way  of  writing  which  will  not  be  vifible, 
unlefs  you  hold  the  paper  to  the  fun,  or  to  the  light 
of  a candle. 

'jTake  flake  white,  or  any  other  whitening,  and  dilute 
it  in  a water  impregnated  with  gum-adragant.  If  you 
write  with  this  liquor,  the  writing  will  not  be  per- 
ceivable, unlefs  you  apply  the  paper  to  the  fun,  or 
the  light  of  a candle.  The  reafon  why  it  is  fo,  is  that 
the  rays'  of  light  will  not  find  the  fame  facility  to  pafs 
through  the  letters  formed  with  this  liquor,  as  through 
the  other  parts  of  the  paper. 

XXIX.  A fecret  to  revive  old  writings  which  are  al- 
inofl  defaced. 

Boil  gall-nuts  into  wine  ; then,  {beeping  a fponge  into 
that  liquor,  and  palling  it  on  the  lines  of  the  old  writ- 
ing, all  the  letters  which  were  alrnoil  undecypherable 
will  appear  as  fireflies  newly  done. 


ARTS  AND  TRADES.  253 

XXX.  To  write  in  gold  or  filver  letters. 

Take  gold  or  filver  in  fihells,  and  dilute  it  with  fomfi 
gum-arabic  water.  Then  dip  either  a pen  or  a pencil  in 
it,  and  write. 

XXXI.  An  Iris  on  white  paper. 

Boil  in  a new  iron  pot  any  quantity  of  fublimate 
with  common  water,  and  a handful  of  fmail  nails. 
When  the  mercury  begins  to  revivify,  which  happens 
after  two  or  three  hours  boiling,  throw  the  whole  in  a 
pan  of  cold  water  half  filled,  and  place  it,  uncovered 
for  one  night,  in  a bog-houfe.  Then  the  colors  will 
fwim  on  the  top.  Obferve  that  the  pan  mull:  be  perfo- 
; rated  at  the  loweft  part  on  one  fide,  and  flopped  with  a 
cork,  or  dny  other  common  thing  ; and  that  a fheet  of 
white  paper  mull  have  been  placed  at  the  bottom  of  it, 
previous  to  the  half  filling  it  with  the  cold  water  in 
which  you  are  direded  to  throw  the  boiling  compofition. 
After  this  has  been  left  in  the  bog-houfe  the  fpace  of 
one  night,  and  the  colors  do  fwim  on  the  top,,  unftop 
the  hole,  and  let  the  pan  empty  itfelf.  Then  the  co- 
lors will  fettle,  and  fix  themfelves  on  the  fheet  of  paper  ; 
and  when  this  begins  to  dry,  take  it  quite  out  of  the 
pan,  to  finifh  drying  it  in  the  fliade. 

XXXII.  A Ihining  ink. 

1.  In  a quart  of  rain  water  fettled,  filtered  and  puri- 
fied, infufe,  for  four  or  five  hours,  on  a flow  fire,  one 
pound  of  gall-nuts,  chufing  the  fmalleft  and  blackeft. 
Let  them  be  previoufiy  bruifed  in  a mortar,  with  fome 
pomegranate’s  rinds,  and  rafpings  of  fig  tree  wood® 
Next  to  this  make  a lye  of  fix  ounces  of  Roman  vitriol, 
and  boil  it  in  the  fpace  of  one  hour  at  leafl,  flirring  it 
with  a flick  of  fig-tree  wood  : then  let  it  refl  twelve 
hours,  and  fift  it. 


y 


254 


SECRETS  CONCERNING 


> 2.  On  the  feme  ground,  you  may  add  the  fame  quan- 
tity of  water,  and  let  it  inf  life  three  days  ; then  boil  it, 
as  above  directed,  with  new  copperas. 

XXXIII.  A common  ink. 

1.  Bruife  fix  ounces  of  gall-nuts,  and  as  much  gum- 
arabic,  and  nine  of  green  vitriol.  Put  them  after- 
wards in  three  quarts,  at  lead:,  of  river,  fpring  or  rain 
water.  Stir  the  compof  tion  three  or  four  times  a day. 
And  after  feven  days  infufon,  drain  all  through  a cloth, 
your  ink  is  made. 

2.  This  ground  as  well  as  that  above,  will  admit  of 
-frefh  water  being  put  to  it,  with  an  addition  of  vitriol 
alfo. 

XXXIV.  How  to  prepare  printers’  ink. 

3.  Take  one  pound  of  common  turpentine,  made  with 
the  fandarac  of  the  ancients,  which  is  nothing  elfe  but 
juniper  and  lintfeed  oil.  Add  to  it  one  ounce  of  rofin’s 
black,  which  is  the  fmoke,  of  it,  and  a fufficient  quan- 
tity of  oil  of  nuts. 

2.  Set  this  ecmpofition  on  the  fire,  and  boil  it  to  a 
■good  confidence.  Such  is  the  whole  fecret.  Obferve 
however  that,  in  the  fiimmer,  it  mud:  boil  a little  more, 
and  a little  lefs  in  the  winter.  For,  in  the  dimmer  the 
ink  mud:  be  thicker,  .and  thinner  in  the. winter  ; becaufe 
the  heat  makes  it  more  duid.  In  which  cafe  it  is  there- 
fore proper  to  boil  it  a little  more,  or  to  dimmidi  the 
quantity  of  oil,  allowed  in  the  proportion  to  that  of  the 
turpentine. 

XXXV.  The  preparation  of  the  ink  which  ferves  to 

write  infcriptions,  epitaphs,  &c.  on  .dones,  marbles, 

&c. 

This  ink  is  made  with  nothing  elfe  but  a mixture 
.of  lintfeed  oil’s  black,  and  black  pitch  diflolved  over  a 
final  1 fire,.  They  call  this  alfo  flucco. 


ARTS  AltiD  TRADES . 


255 

XXXVI.  The  various  ways  of  making  an  ink  for  wri- 
ting. ift  Method. 

Put  three  ounces  of  gall-nuts,  bruifed  on  a ftone,  in 
thirty  ounces  of  warm  rain-water.  Let  this  be  expofed 
in  the  fun  for  two  days,  after  which  time  add  two  oun- 
ces of  the  fined:  green  vitriol  reduced  into  a fubtile  pow- 
der, and  ftir  the  liquor  with  a fig-tree’s  flick.  Let  then 
the  whole  be  expofed  for  two  days  longer  in  the  fun 
again.  Then  put  one  ounce  of  gum-arabic,  or  cherry- 
tree  gum,  and  fet  it  in  the  fun  again  for  one  day,  after 
which  boil  it  one  bubble,  and  flrain  it  direftly  through 
a cloth.  If  too  thick,  add  forne  water  to  it  5 if  too  thin,, 
gum-arabic. 

XXXVII.  Another  way.  2d  Method. 

r.  Take  one  pound  of  gall-nuts,  and  half  a pound  of 
gum-arabic,  and  as  much  of  ligu  fir  urn’s  berries.  In- 
fufe  this,  for  a week  in  three  quarts  of  common  water  ; 
then, -by  boiling, , evaporife.  one  quart  of  it  or  therea- 
bouts. Then  take  it  off  from  the  fire,  juft  boiling,  hot 
as  it  is,  and  throw  in  one  pound  of  vitriol  j ftir  well, 
and  let  it  thus  Hand  for  a week  or  ten  days.  Strain  it 
afterwards,  and  you  will  have  a very  fine  ink. 

2.  You  may  add  to  this  fome  pomegranates’  rinds, 
either  whole,  or  bruifed,  but  by  no  means  in  powder. 
Should  it  grow  too  thick,  a little  male  chamber  lye,  vi- 
negar, or  role-water,.  will  thin  it  and  give  it  a proper 
fluidity. 

XXXVIII.  Another  way.  3d  Method* 

Infufe  pomegranate  rinds  in  well  water  y boil  it  to 
the  diminution  of  one  third.  Then  to  every  pound 
of  this  infufion  add  two  ounces  of  green  vitriol,  and 
half  an  ounce  of  gum-arabic  in  powder.  Incorporate 
all  on  the. fire,  then  you  may  ftraia  it*. and  keep  it  for 
mfe.. 


*56  SECRETS  CONCERNING 

XXXIX.  Another  way.  4th  Method. 

1.  Some  people  have  a very  cheap  way  of  making 
ink,  with  the  liquor  with  which  the  curriers  waih 
their  leather  to  blacken  it.  To  that  liquor  they  only 
add  a little  vitriol  and  gum-arabic,  and  boil  the  whole 
one  minute. 

2,.  The  currier’s  dye  for  leather  is  made  with  com- 
mon or  rain  water,  in  which  they  boil  thofe  little  cups 
which  carry  the  acorn  on  the  oak  tree. 

XL,  Another  way.  5th  Method. 

1.  Bruife  on  a Hone,  fome  gall-nuts,  and  road:  them 
in  an  iron  pan  with  a little  olive  oil.  Put  one  pound 
of  fuch  gall-nuts,  thus  prepared,  in  a glazed  pipkin. 
Pour  over  it  white  wine,  fo  as  to  cover  the  gall-nuts 
over  by  four  finger’s  breadth  ; then  add  half  a pound 
of  gum  arabic,  and  eight  ounces  of  vitriol,  both  in 
powder.  Set  the  whole  in  the  fun  for  fome  days, 
jtirring  often  the  compofition  with  a flick,  after  which, 
boil  it  for  a few  minutes  on  a flow  fire,  then  flrain 
and  keep  it. 

2.  On  the  fasces  you  may  put  again  the  fame  quantity 
as  above  of  white-wine,  boil  and  flrain  it : and  repeat 
■it  as  long  as  the  y/ine  gets  any  tin&ure  from  til© 
grounds. 

XLI.  Another  way.  6th  Method. 

There  is  again  another  very  good  method  of  making 
ink,  which  is  this.  In  twenty  ounces  of  ivhite-wine 
Infufe  three  of  bruifed  gall-nuts  ; and,  in  thirteen  other 
ounces  of  fimilar  white- wine,  difiolve  half  a one  of 
gum-arabic.  Every  day  for  a whole  week,  never  fail  to 
give  feveral  flirrings  to  the  infufion  of  gall-nuts,  then, 
flrain  it,  and  add  the  difiolution  of  gum,  and  mix  with 
all  two  ounces  of  Roman  vitriol.  Nowand  then  give 
a fliake  or  two  to  the  bottle,  and  guard  from  le.tting  i\ 


ARTS  AND  TRADES , 


257 

approach  either  the  fire  or  the  fun.  This  compofition 
will  prove  a very  good  ink, 

XLIT.  Another  way.  7th  Method. 

Take  three  ounces  of  gall-nuts  new  elm,  or  wild -a  fix 
hark,  and  pomegranates*  dry  rinds,  equal  quantities. 
Xnfufe  all  in  thirty  ounces  of  white  wine  expofed  for 
fix  days- in  the  fun,  and  ftir  it  feven  times  a day. 
Then  add  two  ounces  of  gurn-arabic,  and  one  of  Ro- 
man vitriol,  which  infufe  four  days  before  {training, 
and  the  ink  is  done. 

XLXIX.  Another  way*  8th  Method. 

Take  three  ounces  of  gall  nuts,  a handful  of  afh-t-ree 
bark,  two  pounds  and  a half  (or  three  pints)  of  white- 
wine,  and  mix  all  over  a flow  fire.  .When  it  begins 
to  boil,  take  it  off,  and  ft  rain  it.  Replace  it  on  the  fire 
till  it  begins  to  boil  again  * then  take  it  off,  and  add 
two  ounces  of  gum-arabic  and  as  much  Roman  vitriol. 
Stir  with  a flick  for  hall  an  hour,  then  let  it  reft  for 
four  days,  taking  great  care  that  your  liquor  be  well  co- 
vered : then  {train-  it  again,  and  keep  it  for  ufe. 

XLXV.  Another  way.  yth  Method. 

Put  in  four  pounds,  or  two  quarts,  of  white-wine, -a 
glafs  of  the  belt  vinegar,  and  two  ounces  of  bruited 
gall-nuts.  Let  this  infufe  thus  for  four  days,  then  boil 
away  and  evaporife  one  fourth  part  of  it.  Strain  it, 
and  add  two  ounces  of  gum-arabic  in  powder  ; mix  well 
and  boil  it  for  tile  fpace  of  five  minutes.  Take  it  off 
from  the  fire,  and  add  again  three  ounces  of  Roman 
vitriol,  filming  it  well  till  all  is  quite  cold.  Put  it 
then  into  a glafs  bottle  well  hopped,  and  expofe.it  for 
three  days  in  the  fun.  ' Then  hrain  the  ink,  when  it 
will  be  lit  for  ufe, 

Y % 


258  SECRETS  CONCERNING 

XLV.  An  ink  which  may  be  made  inftantlyv 

Take  gum-arabic,  and  vitriol,  of  each  one  ounce  j 
bruifed  gall-nuts  one  and  a half.  Put  all  in  ten  ounces- 
of  white-wine  or  vinegar  j and,  no  longer  than  one 
hour  after,  you  may  ufe  it. 

XLVI.  Another  way  to  the  fame  ■purpofe. 

Put  in  about  eight  ounces  of  the  belt  white-wine,  half 
an  ounce  of  gall-nuts,  as  much  gum-arabic,  and  eight 
drachms  of  Roman  vitriol.  Warm  it  a little  on  the 
fire,  and  the  ink  will  inftantly  be  done. 

XL VII.  A portable  ink,  without  either  gall-nut  or- 

vitriol. 

1.  Take  one  pound  of  honey,  and  two  yolks  of  raw 
eggs.  Dilute  and  mix  them  all  well  with  the  honeyv 
Add  three  drachms  of  gum-arabic  in  fubtile  powder. 
Stir  well  the  whole  together  during  three  days,  and 
feveral  times  a day,  with  a fig-tree  flick  flattened  at 
one  of  the  ends.  Then,  to  that  firft  compofition  add 
again  as  much  of  that  fort  of  lamp-black  which  is  ufed-i 
in  printer’s  ink  (fee  art  xxxiv.  in  this  chap.)  as  may  be 
required  to  thicken  the  whole  into  a Lump,  which  you 
let  dry,  and  keep  in  that  ftate. 

2.  When  you  want  to  ufe  it,  take  a bit  of  it  and  di- 
lute it  in  any  common  water,  or  lye,  and  it  will  write 
like  any  other  ink. 

XL VIII.  Another  partible  ink,,  in  powder. 

This  is  made  with  equal  quantities  of  gall-nuts  and 
vitriol  5 a little  gum-arabic  and  fli.il  iefs  of  fandarac  of 
the  ancients,.  You  pound,  or  grind  each  drug  well,  and 
mix  the  powders  together,  which  are  to  be  very  fine. 
Lav  -feme  of  this  compound  powder  on  your  paper,  and 
fp read  it  well  w ith  your  fingers.'  Then  dipping  your 


259 


ARTS  AND  TRADES . 

pen  into  clear  water  you  may  write  on  this  prepared 
paper,  and  it  will  appear  as  black  a$  any  other  ink. 

XLIX.  Another  portable  powder  to  make  ink  in- 
ffcmtly. 

* 

Take  and  reduce  into  fubtile  powder  ten  ounces  of 
gall-nuts,  three  of  Homan  vitriol,  otherwife  green  cop- 
peras ; with  two  ounces  of  roch  alum  and  as. much  of 
gum-arabic.  Now  when  you  want  to  make  ink,  put  a 
little  of  this  mixture  into  a .glafs  of  white-wine,  and 
it  will  inftantly  blacken,  and  be  fit  for  ufe. 

L.  Another  fort  of  powder  to  the  fame  purpofe. 

I.  There  is  another  method,  by  no  means  inferior 
to  the  others  preceding,  to  make  a powder  fit  for  tra- 
vellers, nay,  which  has  the  quality  of  mending  any  pal® 
common  ink,  by  giving  it  inftantly  a degree  of  confid- 
ence, blacknefs,  lufcre,  and  beauty,  which  it  wanted  be- 
fore. To  ufe  this  powder,  you  only  diffolve  it  in  any 
liquor  you  like  ; fuch  as  water,  whether  foft  or  fait,, 
in  wine  or  vinegar.  Whether  warm  or  cold,  it  does 
not  fignify  much,  though  the  warm  is  fomewhat  pre- 
ferable. This  curious  powder  is  made  as  follows. 

w Take  peach-ftones  with  their  kernels  in,  put  them 
in  the  fire  till  perfeftly  reduced  into  coals.  Then  take 
them  off,  and  when  they  are  quite  dead  and  black,  mix 
part  of  them  with  fome  lamp-black.  Add  two  parts 
of  bruifed  gall-nuts  fried  in  oil  and  dried  up:  four 
parts  of  gum-arabic,  all  pulverifed  impalpably,  and  lift- 
ed through  a fine  fie ve. 

3.  Obfervation.  There  is  nothing  which  dyes  fo  finer 
a black.  It  is  alfo  good  for  the  human  body  j for,  ta- 
ken internally,  it  dillipates  all  obftruftions;  and  pro- 
motes urine. 


SECRETS  CONCE  RNTNG 

LI.  A yellow  ink. 

Grind,  on  the  fame.flone,  fome  dry  faffron,  and  art 
equal  quantity  of  the  finefl:  orpine  you  can  find,  with 
carp’s  or  jack’s  gall.  Put  all  into  a bottle,  which  you 
muff  flop  well  and  place  for  fome  days  in  hot  horfe- 
dung.  When  you  take  it  out  you  will  find  a fine  gold 
color  ink. 

Note.  When  the  opportunity  may  be  had,  it  is  pre- 
ferable to  employ  the  juice  extracted  from  frelh  faffron 
flowers,  that  is  to  fay,  from  the  picked  ftaminas  of  that 
flower. 

LII.  Another  way-. 

Some  take  the  yellow  fuperfices  of  orange  peels,  and 
very  pure  flower  of  brimffone,  mixing  all  upon  the 
{tone,  then  put  it  in  a glafs  bottle,  which  they  fet  in  the 
damp  for  ten  days.  Before  ufmg  this  it  requires  to  be 
warmed,  and  the  letters  which  are  traced  with  it  are 
not  of  a bad  yellow. 

LI  II.  Another  way. 

Chufe  the  finefl  orpine,  of  a beautiful  gold  coJo%. 
fiiiny,  flielly,  and  perfectly  freed  and  purified  of  all  its 
earthy  particles.  Mix  it  with  an  equal  quantity  off 
cryflal  perfe&ly  grinded,  and  whites  of  eggs  in  a fufS- 
eient  quantity,  to  make  it  fo  liquid  as  to  admit  of  v/ri- 
ting,  drawing'  and  painting  with  it. 

LIV.  Another  fort  of  yellow  liquor. 

A certain  golden  diftilled  water  may  be  made,  with 
Which  gold  letters  could  be  traced.  The  pro  cels  is  as 
follows.  Put  fome  orpine  reduced  into  impalpable  pow- 
der  in  rofemary-water,  drawn  by  diflillation.  Then 
diftil  it  again,  and  the  liquor  which  comes  from  it  will' 
be  fit  to.  write  in  gold  letters*- 


ARTS  AND  TRADES . 


a6i 


LV.  Another  way. 

1.  Take  two  ounces  of  pewter  and  melt  it  in  a cruci- 
ble. When  melted  add  one  of  quick-filver,  and  mix  i't 
well  with  the  pewter.  Then  put  all  on  the  floue,  and 
grind  it  with  one  ounce  of  fulphur.  This  compofition 
will  produce  a very  fine  yellow  powder. 

2.  To  ufe  it,  diiTolve  only  what  quantity  you  want 
in  the  white  of  an  egg ; and  whatever  you  trace  with  it 
will  appear  of  a very  good  gold  color. 

LVI.  Another  way  fuperior  to  all  * lereft. 

Of  all  the  receipts  which  may  be  given  for  this  pur- 
pofe,  none  approaches  the  purpurine  powder.  Except 
gold  itfelf,  nothing  can  imitate  it  nearer  : therefore  this 
is  the  moft  efleemed.  True  it  is,  it  does  not  Hand  the 
injuries  of  the  weather  fo  well  as  real  gold,  nor  tails  fo 
long. — This  powder  is  made  with  equal  parts  of  pew- 
ter and  quick-fiiver,  or  equal  parts  of  ammoniac  fait 
and  fulphur.  And,  to  preferve  it,  you  keep  it  in  lit- 
tle leathern  bags. 

I. VII,  Of  the  ufe  of  fugar-candy  in  ink. 

Sugar-candy  has  the  admirable  virtue  of  reiloring  bad 
ink  into  good.  It  blackens  it,  renders  it  fhiny,  and 
makes  it  run  properly.  Therefore  it  is  moil  advifeable 
to  put  fome  powder  of  white  fugar-candy  into  the  bottle 
or  the  ink-horn. 

LVIII.  A fort  of  black  ink  fit  for  painting  figures,  and 

to  write  upon  fluffs,  and  linen,  as  well  as  on  paper. 

Bruife  on  the  Hone  one  ounce  of  gall-nuts,  and  put  it 
in  a pint  of  flrong  white  wine  vinegar  on  the  fire,  with, 
two  ounces  of  iron  filings.  Evaporate  away  about  one 
half  of  t ie  liquor  in  boiling  At  gently,  ffcr-am  the  remain- 
der, -and  keep  it  for  ufe. 


secrets  concerning 


%6z 

It  would  not  be  improper  to  add  a little  gum-arabicy 
to  the  above  compofition  ; however,  it  may  as  well  be 
let  alone. 

LIX.  To  prevent  ink  from  freezing  in  the  winter* 

If,  Inftead  of  water,  you  make  ufe  of  brandy  with 
the  fame  ingredients  which  enter  into  the  eompofition  of 
any  ink,  that  ink  never  wiil  freeze.  You  may  alfo  put 
fome  into  the  ink  already  made  otherwife,  and  it  will 
aftift  a good  deal  in  preventing,  the  froft  from  ading 
upon  it. 

LX.  How  to  renew  old  writings  aim  oft  defaced* 

We  ordered,  Art.  xxix..  of  this  chapter,. to  boil  gall 
ntits  in  wine  ; but  we  muft  add  here  that  it  is  far  prefer- 
able to  infufe  them  only  twenty-four  hours  in  it,  then 
put  all  into  a retort  and  diftil.  The  liquor  which  comes 
from  it,  being  palled  on  the  paper  or  parchment,,  will 
revive  the  defaced  parts  of  the  writings. 

LXI.  A green  ink. 

Take  fine  verdigrife,  and  dilute  it  with  a mixture  of 
diftilJed  water  of  green  gall  nuts  and  vinegar.  Form  it 
into  drops,  fuch  as  thofe  of  confedioners.  Dry  them, 
and  when  you  want  to>  ufe  them,  dilute  them  into  gum- 
arabic  water. 

LXII.  Another  way. 

Take  the  ftrongeft  white-wine  vinegar  in  which  dif- 
jfol  ve  verdigrife,  rue  juice,  and  a little  roch  alum. 

LXIIf.  To  write  in  gold  letters,  on  iron  or  fteel. 

i.  Pound  fome  gold  marcafites  in  a mortar  ; put  it 
to  infufe  twenty-four  hours  in  vinegar,,  and  boil  it  gei> 
|ly  over  the  fire  in  a glazed  pipkin,  till  the  vinegar  is. 


ARTS  AND  TRADES . 


263 

almoft  vanifhed  away,  which  will  take  you  nearly  a 
whole  day’s  time  to  boil.  Then  take  the  eompofition  off 
from  the  fire,  and  afteT  having  left  it  to  cool  and  dry. a 
little  more  in  the  fhade,  put  it  in  a retort,  and  diftil. 

2.  With  this  liquor,  write  on  iron  or  free!  ; the  let- 
ters will  appear  black  at  firft  : but  if,  when  dry,  you 
rub  over  them  with  a piece  of  linen,  they  will  turn  gold 
colour. 

LXIV.  An  ink  which  writes  like  filver,  without  lilver 
in  it, 

1.  Amalgamate  equal  parts  of  pewter  and  quick-filver, 
in  the  fame  manner  as  goldfmitbs  do  ; grind  well  that 
amalgamation  on  the  ftone. 

2.  If  you  dilute  of  this  powder  in  gum-arabic  wrater, 
•and  write  with  it,  your  letters  will  appear  like  filver. 

LXV,  To  write  on  filver  in  black  which  will  never  go 
off. 

Take  burnt  lead,  and  pulverife  it.  Incorporate  it 
next  with  fulphnr  and  vinegar,  to  the  confiftence  of  a 
-painting  colour,  and  write  with  it  on  any  filver  plate. 
Let  it  dry,  then  prefent  it  to  the  fire  fo  as  to  heat  a lit- 
tle the  work,  and  all  is  done. 


( »<4  ) 


CHAP.  XI. 


Secrets  relative  to  Wine* 


I,  To  make  a wine  to  have  the  tafte  and  flavour  of 
French  mufcaU 

You  have  only  to  put  in  the  calk  a little  bag  of  elder 
flowers  when  the  wine  is  juft  done  preffing,  and  while  it  | 
boils  dilk  Then,  a fortnight  after,  take  out  the  bag.  ' 

II.  To  make  the  vin  doux. 

When  you  calk  the  wine  put  in  at  the  bottom  of  the 
>cafk  half  a pound  of  milliard  feed,  or  a pound,  if  the 
-calk  be  double  the  common  fize. 

III.  To  make  vin-bourru,  of  an  excellent  tafte. 

Take  two  quarts  of  wheat,  which  boil  in  two  quarts 
of  water  till  it  is  perfectly  burded.  Stir  it  well,  then, 
ftrain  it  through  a fine  cloth, fqueezing  a little  the  whole  ; 1 
to  get  the  creamy  part:  out.  Put  two  quarts  of  this  li-  j j 
quor  in  a hogfliead  of  white  wine,  while  it  is  dill  a boil-  J 1 
ing  or  in  fermentation,  with  the  addition  of  a little  bag 
of  dried  elder  flowers. 

IV.  To  imitate  a malvoifie. 

Take  of  the  bed  galangal  cloves  and  ginger,  each  one  | 1 
drachm.  Bruife  them  coarfely,  and  infufe  for  twenty-  1 


ARTS  AND  TRADES . *65 

four  hours,  with  brandy,  in  a well  clofed  velfel.  Then 
take  thefe  drugs  out,  and  having  tied  them  in  a linen 
bag,  let  them  hang  in  the  calk  by  the  bung  hole.  Three 
or  four  days  after,  your  wine  will  tafte  as  good  and  as 
ftrong  as  natural  malvoifie. 

V.  To  change  red  wine  into  white,  and  white  into  red. 

If  you  want  to  make  red  your  white  wine,  throw  into 
the  calk  a bag  of  black  vine  wood  allies ; and  to  wrhiten 
the  red  wine,  you  mud  put  a bag  of  white  vine  wood 
allies.  Forty  days  after,  take  out  the  bag,  Jfliake 
the  calkj  and  let  it  fettle  again  5 then  you  will  fee  the 
effeS. 

VI.  To  prevent  wine  from  fulling,  otherwife  tailing  of 
the  calk,  and  to  give  it  both  a talle  and  flavour  quite 
agreeable. 

Stick  a lemon  with  cloves  as  thick  as  it  can  hold ; hang 
it  by  the  bung  hole  in  a bag  over  the  wine  in  the  calk  for 
three  or  four  days,  and  Hop  it  very  carefully  for  fear  of 
its  turning  dead,  if  it  Ihould  get  air. 

VII.  To  make  a vine  produce  a fweet  wine. 

One  month  before  gathering  the  grapes,  you  mulx 
twill  fuch  branches  as  are  loaded  with  them,  fo  as  to  in- 
terrupt the  circulation  of  the  fap  : then  {trip  the  leaves 
off  intirely,  that  the  fun  may  a£t  with  ail  its  power  on 
the  grains,  and,  by  dilflpating  their  fuperfluous  moilture, 
procure  a fweetnefs  to  the  liquor  contained  in  them  when 
they  come  to  be  prelfed. 

VIII.  To  make  a fwreet  wine  of  a very  agreeable  flavour, 
and  befides  very  wholefome. 

Gather  the  grapes,  and  expofe  them  for  three  whole 
days  in  the  fun.  On  the  fourth  day  at  noon  put  them 
under  the  prefs,  and  receive  the  firft  drop  which  runs 
Z 


a66 


SECRETS  CONC  ERNINQ 


of  itfelf  before  preffing.  When  this  virgin  drop  fliall 
have  boiled,  or  fermented*  pnt  to  every  fifty  quarts  of 
it  one  ounce  of  Florentine  orrice  in  fubtile  powder.  A 
few  days  after  take  it  out  clear  from  its  lye,  and  then 
bottle  it. 

IX.  To  clarify  in  two  days  new  wine  when  muddy. 

Take  a difcretionable  quantity  of  fine  and  thin  beech 
fhavings,  which  put  into  a bag,  and  hang  by  the  bung 
hole,  in  the  cafk.  Two  days  after,  take  out  the  bag  ; 
and  if  from  red  you  want  to  make  it  white,  you  may  do 
it  by  putting  in  the  cafk  a quart  of  very  clear  whey. 

X.  To  make  the  wine  keep  mout  or  unfermented  for 
twelve  months. 

Take  the  firft,  or  virgin  wine,  which  runs  of  itfelf 
from  the  grapes  before  preffing;  cafk  and  flop  it  well, 
then  fmear.  the  cafk  all  over  with  tar,  fo  that  the  water 
could  not  penetrate  through  any  part  of  the  wood  into 
the  wine.  Plunge  thefe  cafks  into  pond  deep  enough 
to  cover  them  intirely  with  water,  and  leave  them  there 
for  forty  days*  After  which  term  you  may  take  them 
out,  and  the  wine  contained  in  them  will  keep  new  for 
twelve  months* 

XI.  To  make  a wine  turn  black* 

Place  in  the  cellar,  wherein  the  wine  is  a fermenting, 
two  pewter  pots,  and  it  will  turn  black. 

XII.  To  clarify  a wine  which  is  turned* 

Take  clean  roch  alum  in  powder,  half  a pound  t 
fugar  of  rofes,  as  much;  honey  whether  fkimmed  or  not 
eight  pounds,  and  a quart  of  good  wine.  Mix  all 
well,  and  put  it  in  a cafk  of  wine,  flirring  all  as  you 
pour  it  in.  Take  the  bung  off  till  the  next  day,  then  put 


ARTS  AND  TRADES . 267 

it  on  again.  Two  or  three  days  after  this,  it  will  be 
quite  clear. 

XIII,  To  correct  a bad  flavor  in  wine. 

Put  in  a bag  a handful  of  garden  parfley,  and  let  it 
hang  by  the  bung  hole  in  the  cafk,  for  one  week  at  leafl, 
Then  take  it  out, 

XIV.  To  prevent  wine  from  fpoiling  and  turning. 

Mix  in  the  cafk  a tenth  part  of  brandy  or  half  an 
ounce  of  oil  of  fulphur, 

XV,  To  prevent  thunder  and  lightning  from  hurting 
Wine, 

Put  on  the  bung  a handful  of  fleel  filings  and  another 
of  fait,  tied  up  in  a bag. 

XVI.  To  prevent  wine  from  corrupting. 

Put  to  infufe  in  the  calk  a handful  of  gentian  root 
tied  in  a bag. 

XVII.  To  reflore  a wine  turned  four  or  fliarp. 

Fill  a bag  with  leek’s  feed,  or  of  leaves  and  twiflers, 
of  vine,  and  put  either  of  them  to  infufe  in  the  cafk. 

XVIII.  To  reflore  a wine  corrupted  and  glairy. 

Put  in  the  wine  cow’s  milk  a little  faltifli  ; or  elfe 
the  rinds  and  Ihells  of  almonds  tied  up  in  a bag : or  again 
pine  kernels. 

XIX,  To  prevent  wine  from  growing  four,  and  turn-, 
ing  into  vinegar. 

Hang  by  the  bung  hole,  in  the  cafk,  a piece  of  bacon, 
©f  about  one  pound  and  a half,  and  replace  the  bung. 


5,68 


SECRETS  CONCERNING 


Or  elfe  throw  into  the  wine  a little  bagful  of  allies  or 
virgin  vine, 

XX.  To  make  a new  wine  tafte  as  an  old  wine. 

Take  one  ounce  of  melilot,  and  three  of  each  of  the 
following  drugs,  viz.  liquorifh,  and  celtic- nard,  with 
two  of  hepatic  aloes  ; grind,  and  mix  .all  well  toge- 
ther, put  it  in  a bag,  and  hang  it  in  the  wine. 

XXI.  To  reft  ore  a wine  turned. 

Draw  a pail-full  of  it  ; or,  take  the  fame  quantity 
of  another  good  fort,  which  you  boil,  and  throw  quite 
boiling  hot  over  that  which  is  fpoiled  and  {linking  5 
then  flop  the  calk  quickly  with  its  bung,  A fortnight 
after  ta.de  it,  and  you  will  find  it  as  good  as  ever  it  was, 
or  can  be. 

XXII.  To  reftore  a wine  fufted,  or  tafting  of  the  calk.  I 

Draw  that  wine  entirely  out  of  its  own  lye,  and  put 
It  in  another  calk  over  a good  lye.  Then,  through  the 
bung  hole,  hang  up  a bag  with  four  ounces  of  laurel  ber- 
ries in  powder,  and  a fufficient  quantity  of  fteel  filings, 
at  the  bottom  of  the  bag,  to  prevent  its  fwimming  on  the 
top  of  the  wine.  And,  in  proportion  as  you  draw  a* 
certain  quantity  of  liquor,  let  down  the  bag. 

XXIII.  To  prevent  wine  from  pricking. 

Put  in  the  cafk  half  a pound  of  fpirit  of  tartar.  Or* 
elfe,  when  the  wine  is  ftill  new  and  mout,  throw  in  tw®  !■ 
ounces  of  common  alum  for  every  hogfhead. 

XXIV.  To  make  wine  keep. 

Extra£l  the  fait  from  the  belt  vine-branches  ; and  of 
this  put  three  ounces  in  every  hogfhead  at  Martinmas 
when  the  calks  are  bunged  up. 


ARTS  AND  TRADES . 


269 


XXV,  To  clarify  wine  eafily. 

Put  in  the  calk  two  quarts  of  boiling  milk  after  hav- 
ing well  Ikimmed  it. 

XXVI.  To  prevent  wine  from  turning. 

Put  in  the  calk  one  pound  of  hare’s-fhot. 

XXVII.  To  correct  a mufty  tafle  in  wine. 

Knead  a dough  of  the  bell  wheat  flour,  and  make  it  in 
the  form  of  a rolling  pin,  or  a fliort  thick  Hick.  Half 
bake  it  in  the  oven,  and  flick  it  all  over  with  cloves. 
Replace  it  in  the  oven  to  finifli  baking  it  quite.  Suf- 
pend  it  in  the  calk  over  the  wine  without  touching  it, 
and  let  it  remain  there:  Or  elfe  let  it  plunge  in  the  wine 
for  a few  days,  and  take  it  quite  out  afterwards.  It  will 
correct  any  bad  flavor  the  wine  might  have  acquired. 

XXVIII.  Another  method 

Take  very  ripe  medlars,  and  open  them  in  four  quar- 
ters, without  parting  them  afunder.  Then  tye  them 
with  a thread,  and  fix  them  to  the  bung,  fo  that  by  put- 
ting it  in  again  they  may  hang  and  foak  in  the  wine.  One 
month  afterwards  take  them  out,  and  they  will  carry 
off  all  the  bad  tafle  of  the  wine, 

XXIX,  To  correct  a four,  or  bitter  tafire  in  wine.' 

Boil  a quartern  of  barley  in  four  quarts  of  water  to  the 
reduction  of  two.  Strain  what  remains  through  a cloth, 
and  pour  it  in  the  calk  ftirring  all  together  with  a flick 
without  touching  the  lye, 

XXX.  To  reflore  a fp oiled  wine. 

Change  the  wine  from  its  own  lye,  upon  that  of  good 
wine, . Pulyerife  three  or  four  nutmegs,  and  as  many 

Z % 


SECRETS  CONCERNING 


*70 

dry  orange  peels,  and  throw  them  in.  Stop  well  the 
bung,  and  let  it  ferment  one  fortnight.  After  that  term 
is  over  you  will  find  it  better  than  ever.  This  method 
has  gone  through  many  experiments. 

XXXI.  To  fweeten  a tart  wine. 

Put  in  a hogfliead  of  fuch  a wine,  a quarter  of  a pint  of 
good  wine  vinegar  faturated  with  litherage  ; and  it  will 
foon  lcfe  its  tartnefs. 

XXXII.  Another  way. 

Boil  a quantity  of  honey  in  order  to  get  all  the  waxy 
part  out  of  it,  and  ftrain  it  through  a double  cloth.  Of 
fuch  a honey  thus  prepared  put  two  quarts  to  half  a 
hogfliead  of  tart  wine,  and  it  will  render  it  perfectly 
agreeable.  If  in  the  fummer,  and  there  be  any  danger 
of  its  turning,  throw  in  a ftone  of  quick-lime. 

XXXIII.  To  prevent  tartnefs  in  wine. 

Take,  in  the  month  of  March,  two  bafonsful  of  ri- 
ver fand  ; and,  after  having  dried  it  in  the  fun,  or  in 
the  oven,  throw  it  in  the  calk. 

XXXIV.  To  heighten  a wine  in  liquor^  and  give  it  an 
agreeable  flavour. 

Take  two  dozen  or  thereabouts  of  myrtle  berries,  ve- 
ry ripe.  Bruife  them  coarfely,  after  having  dried  them 
perfectly,  and  put  them  in  a bag,  which  fufpend  in 
the  middle  of  the  cafk.  Then  flop  this  well  with  its 
bung.  A fortnight  afterwards  take  off  the  bag,  and 
you  will  have  a very  agreeable  wine. 

XXXV.  To  give  wine  a rnofl  agreeable  flavor. 

Take  a pailful  of  mout,  which  boil  and  evaporate  to 
the  conflfience  of  honey.  Then  mix  with  it  one  ounca- 


ARTS  AND  TRADES . 


Z7* 

of  Florentine  orrice,  cut  in  fmall  bits,  and  one  drachm 
of  coitus.  Put  all  into  a bag,  and  let  it  down  in  the 
-calk  by  the  bung  hole,  after  having  previoufly  drawn 
out  a fuffieient  quantity  of  wine  to  prevent  the  bag  from 
coming  at  it.  This  bag  being  thus  fufpended  by  a firing 
which  will  hang  out  of  the  bung  hole,  flop  it  well,  and 
there  will  drop  from  the  bag  into  the  wine  a liquor 
which  will  give  it  a moft  agreeably  tafte, 

XXXVI.  How  to  find  out  whether  or  not  there  be  wa°» 
ter  mixed  in  a calk  of  wine. 

Throw  in  the  calk  one  wild  pear  or  apple.  If  either 
of  tnefe  two  fruits  fwim,  it  is  a proof  there  is  no  water 
in  the  wine  ; for,  if  there  be  any,  it  will  fink. 

XXXVII.  To  feparate  the  water  from  wine. 

Put  into  the  calk  a wick  of  cotton,  which  Ihould  foaic 
In  the  wine  by  one  end,  and  come  out  of  the  calk  at  the 
bung  hole  by  the  other;  and  every  drop  of  water  which 
may  happen  to  be  mixed  with  the  wine,  will  {till  out  by 
that  wick  or  filter. 

You  may  again  put  fome  of  this  wine  into  a cup 
made  of  ivy-wo.od  ; and,  then  the  water  will  per-* 
fpire  through  the  pores  of  the  cup,  and  the  wine  re* 
main. 

XXXVIII.  To  ungreafe  wine  in  lefs  than  twenty-four 
hours. 

Takeeommon  fait,  gum-arabic, and  vine-brulh  allies,  of 
each  half  an  ounce.  Tie  all  in  a bag,  and  fix  it  to  a 
hazel-tree  Hick  ; then  by  the  bung-hole,  ftir  well  the 
wine  for  one  quarter  of  an  hour,  after  which  take  it 
out,  and  flop  the  calk  ; The  next  day  the  wine  will  b@ 
as  found  as  ever. 

XXXIX.  To  reftore  a wine. 

Put  in  the  calk  one  pound  of  Paris  plaifter,  The® 


SECRETS  CONCERNING 


make  a piece  of  fteel  red-hot  in  the  fire  ; and  by  means 
of  a wire  fixed  to  one  of  its  ends,  introduce  it  by  the 
bung-hole  into  the  wine.  Repeat  this  operation  for 
five  or  fix  days  running,  as  many  times  each  day.  Then, 
finally,  throw  into  the  wine  a flick  of  brimflone  tied  in 
a bag,  which  you  take  off  two  days  after  j and  the  wine 
will  be  perfediy  well  reflored. 

XL.  To  corred  a bad  tafle  and  fournefs  in  wine. 

Put  in  a bag  a root  of  wild  horfe  radifh,  cut  in  bits. 
Let  it  down  in  the  wine,  and  leave  it  there  two  days  : 
take  this  out,  and  put  another,  repeating  the  fame  till 
the  wine  is  perfediy  reflored. 

XLI.  Another  way. 

Fill  a bag  with  wheat,  and  let  it  down  in  the  wine  s 
it  will  have  the  fame  effed. 

XLII,  Another  way. 

Put  a-drying  in  the  oven,  as  foon  as  it  is  heated,  one 
dozen  of  old  walnuts  ; and  having  taken  them,  out  along 
-with  the  bread,  thread  them  with  a firing,  and  hang 
them  in  the  wine,  till  it  is  reflored  to  its  good  tafle  j 
then  take  them  out  again. 

XLIII.  To  cure  thofe  who  are  too  much  addided  to 
drink  wine. 

Put  in  a fufficient  quantity  Gf  wine,  three  or  four 
large  eels,  which  leave  there  till  quite  dead.  Give  that 
wine  to  the  perfon  you  want  to  reform,  and  he  or  file 
will  be  fo  much  difgnfled  cf  wine,  that  though  they  for* 
merly  madeufe  of  it,  they  will  now  have^quite  an  aver- 
sion to  it. 

XLIV.  Another  method,  no  lefs  certain. 

Cut,  in  the  fpring,  a branch  of  vine,  in  the ; time 


ARTS  AND  TRADES . 


273 

when  the  fap  afcends  mod  drongly  : and  receive  in  a 
cup  the  liquor  which  runs  from  that  branch.  If  you 
mix  fome  of  this  liquor  with  wine,  and  give  it  to  a man 
already  drunk,  he  will  never  relifli  wine  afterwards. 

XLV.  To  prevent  one  from  getting  intoxicated  with 
drinking. 

Take  white  cabbage’s,  and  four  pomegranate’s  juices, 
two  ounces  of  each,  with  one  of  vinegar.  Boil  all  to- 
gether  for  fome  time  to  the  confidence  of  a fyrup.  Take 
one  ounce  of  this  before  you  are  going  to  drink,  and 
dr^nk  afterwards  as  much,  and  as  long  as  you  pleafe, 

XLVI.  Another  way. 

Eat  five  or  fix  bitter  almonds  fading  : this  will  havs 
the  fame  effedt. 

XLVIL  Another  way. 

It  is  affirmed,  that  if  you  eat  mutton  or  goat’s  lung’g 
roaded  ; cabbage,  or  any  feed  $ or  worm-wood,  it  will 
abfolutely  prevent  the  bad  effects  which  refult  from  the 
fxcefs  of  drinking. 

XLVIII.  Another  way. 

You  may  undoubtedly  prevent  the  accidents  refulting 
from  hard  drinking,  if  before  dinner  you  eat,  in  failed^ 
four  or  five  tops  of  raw  cabbages. 

XLIX.  Another  method. 

Take  fome  fwallows’  beaks  and  burn  them  in  a cru- 
cible. When  perfectly  calcined  grind  them  on  a done, 
and  put  fome  of  that  powder  in  a glafs  of  wine,  and 
drink  it.  Whatever  wine  you  may  drink  to  excefs  af- 
terwards, it  will  have  noeffed  upon  you. 

The  whole  body  of  the  fwallow,  prepared  in  the  fame 
manner,  will  have  the  fame  effedt. 


274  SECRETS  CONCERNING 
L.  Another  way. 

Pound  in  a mortar  the  leaves  of  a peach-tree,  and 
fqueeze  the  juice  of  them  in  a bafon.  Then,  falling, 
drink  a full  glafs  of  that  liquor,  and  take  whatever  ex- 
cels of  wine  you  will  on  that  day,  you  will  not  be  in-  ; 
toxicated. 

. 

LI.  A method  of  making  people  drunk,  without  en- 
dangering their  health. 

Infufe  fome  aloe-wood,  which  comes  from  India,  in  a 
glafs  of  wine,  and  give  it  to  drink.  The  perfon  who 
drinks  it  will  foon  give  figns  of  his  intoxication. 

! 

LII.  Another  way. 

Boil  in  water  fome  mandrake’s  bark,  to  a perfect  red- 
tiefs  of  the  water  in  which  it  is  a-boiling.  Of  that  li- 
quor, if  you  put  in  the  wine,  whoever  drinks  it  will 
loon  be  drunk. 

LIII.  To  recover  a perfon  from  intoxication. 

Make  fuch  a perfon  drink  a glafs  of  vinegar,  or  fome 
cabbage-juice,  otherwile  give  him  fome  honey.  You 
may  likewife  meet  with  fuccefs  by  giving  the  patient  a 1 

glafs  of  wine  quite  warm  to  drink,  or  a difli  of  ftrong  j| 

coffee,  without  milk  or  fugar,  adding  to  it  a large  tea-  ' j| 
fpoonful  of  fait. 

LIV.  To  prevent  the  breath  from  fmelling  of  wine. 

Chew  a root  of  iris  troglotida,  and  no  one  can  dif-  j 
cover  by  your  breath,  whether  you  have  been  drinking  I 
wine  or  not. 

LV.  To  preferve  wine  good  to  the  lalf. 

Take  a pint  of  the  beft  fpirit  of  wine,  and  put  it  in  the 
Wlk  of  your  two  lifts  of  the  fecond  peel  of  the  elder* 


ARTS  AND  TRADES , 


275 


tree,  which  is  green.  After  it  has  infufed  three  days, 
or  thereabouts,  drain  the  liquor  through  a cloth,  and 
pour  it  into  a hogfliead  of  wine.  That  wine  will  keep 
good  for  ten  years,  if  you  want  it. 


CHAP.  XII. 


Concerning  the  compofition  of  V inegars. 

I.  To  make  good  wine  vinegar  in  a fhort  time. 

THROW  fome  Taxus  wood,  or  yew-tree,  in  any 
wine,  and  it  will  not  be  long  before  it  turns  into 
vinegar. 

II.  To  change  wine  into  drong  vinegar. 

Take  tartar,  ginger,  and  long  pepper,  of  each  equal 
dofes.  Infufe  all  for  one  week  in  good  flrong  vinegar, 
then  take  it  out,  and  let  it  dry.  And  whenever  you 
want  to  make  vinegar,  put  a bag  full  of  thefe  drugs  in 
wine  j it  will  foon  turn  into  vinegar. 

III.  To  make  very  good  and  flong  vinegar  with  the 
word  of  wines. 

Grind  into  fubtile  powder  five  pounds  of  crude  tartar. 
Pour  on  it  one  pound  of  oil  of  vitriol.  Wrap  up  the 
whole  in  a bag,  tye  it,  and  hang  it,  by  the  bung-hole, 
in  a cafk  of  bad  and  totally  fpoiled  wine.  Move  and 
dir  now  and  then  that  bag  in  the  wine,  and  it  will  turn 
into  very  good  vinegar. 

IV.  To  turn  wine  into  vinegar  in  lefs  than  three  hours. 

. Put  in  the  wine  a red  beet,  and  it  will  be  quite  four^ 
End  true  vinegar*  in  lefs  than  three  hours. 


376  SECRETS  CONCERNING 

V.  To  reftore  fucha  wine  to  its  firft  tafte. 

Take  off  the  red  beet,  and  in  its  {lead  put  a cabbage 
root  into  that  wine,  and  it  will  return  to  its  primary 
tafte,  in  the  fame  fpace  of  time. 

VI.  An  excellent  preparation  of  vinegar. 

1.  Take  white  cinnamon,  long  pepper,  and  cyperus, 
of  each  one  ounce  : round  pepper,  half  an  ounce,  and 
two  nutmegs.  Pulverife  each  drug  feparately,  and  put 
them  in  fo  many  diftinft  bags.  Put  them  in  fix  diffe- 
rent and  feparate  quarts  of  the  belt  vinegar,  and  boil 
them  two  or  three  minutes. 

2.  Then  boil  feparately  fix  quarts  of  good  wine. 

3.  Seafon  a calk,  which  is  done  by  pouring  a quart  of 
the  belt  vinegar  into  it,  with  which  you  rinfe  it.  Then 
pour  in  your  boiled  wine  and  vinegars,  and  fill  halfway 
the  calk,  with  the  worft  and  moft  fpoiled  wine.  -Stop 
the  calk,  and  keep  it  till  the  vinegar  is  done.  You  may 
then  draw  from  it,  and  refill  the  cafk  with  the  fame  quan- 
tity of  bad  wine,  as  you  take  off  of  vinegar. 

VII.  To  render  vinegar  alkali. 

Saturate  any  quantity  of  vinegar  with  fait  of  tartar. 

VIII.  To  make  in  one  hour,  good  rofe  vinegar. 

Put  a drachm  of  hare’s  marrow  in  a pint  of  wine,  apd 
you  will  fee  the  confequence. 

IX.  Another  method  to  make  fuch  vinegar  in  an  in- 
ftant. 

1.  Take  common  rofes,  and  unripe  black-berries 
which  grow  in  hedges,  of  each  four  ounces,  and  of  bar- 
berry fruits,  one.  Dry  them  all  in  the  fhade,  and  re- 
duce them  into  fubtile  powder. 


ARTS  AND  TRADES, 


*77 


a.  Mix  two  drachms  only  of  this  powder  into  a glafs 
of  white  or  red  wine,  then  let  it  fettle  to  the  bottom, 
and  ftrain  it  through  a cloth.  It  will  be  a very  fine  vi- 
negar. 

X.  To  operate  the  fame  in  one  hour’s  time  on  a larger 
quantity  of  wine. 

1.  Take  the  belt  rye-flour,  which  dilute  in  the  ftrong- 
eft  vinegar,  and  make  a thin  round  cake  with  it.  Bake 
it  quite  dry  in  the  oven  ; then  pound  it  into  a fine  pow- 
der, with  which  and  vinegar  you  make  again  another 
cake  as  before,  and  bake  it  alfo  like  the  firfl.  Reite- 
rate this  operation  three  or  four  times. 

2.  If  you  hang  the  lafl  made  cake  in  a cafk  of  wine 
quite  hot,  you  will  turn  the  whole  into  vinegar  in  lefs 
than  one  hour. 

XI*  The  receipt  of  the  vinegar  called  the  Grand  Con- 
flable’s  Vinegar. 

Take  one  pound  of  damafk  raifins,  and  cure  them  of 
their  flones.  Put  thefe  raifins  in  a glazed  jar,  with, 
two  quarts  of  good  rofe  vinegar.  Let  all  infufe  for  one 
night  over  hot  allies  ; then  boil  it  the  next  morning  four 
or  five  minutes  only.  Take  it  off  the  fire,  and  let  it 
cool.  Strain  it  through  a cloth,  and  bottle  it  to  keep  for 
life,  afterwards  cork  the  bottle. 

XII.  A fecret  to  increafe  the  flrength  and  fharpnefs  of 
the  vinegar. 

Boil  two  quarts  of  good  vinegar  to  the  evaporation 
of  one;  then  put  it  in  a veflel,  and  fet  it  in  [the  fun  for  a 
week.  Now  if  you  mix  this  vinegar  among  fix  times 
as  large  a quantity  of  bad  vinegar  in  a fmall  cafk,  it  will 
not  only  mend  it,  but  make  it  both  very  ftrong  and  ve- 

ry  agreeab. 


SECRETS  CONCERNING 


278 

XIII.  Another  way  to  do  the  fame. 

The  root  of  rubns  idseus;  the  leaves  of  wild  pear-tree; 
acorns  roafted  in  the  fire  ; the  liquor  in  which  vetches 
(peas)  have  been  boiling  ; horfe  chefnut’s  powder  put  in 
a bag,  & c.  &c.  add  greatly  to  the  fliarpnefs  of  vinegar. 

XIV.  The  fecret  for  making  good  vinegar,  given  by  a 
vinegar-man  at  Paris. 

1.  Pound  coarfely,  or  rather  bruife  only,  one  ounce 
of  long  pepper,  as  much  ginger,  and  the  fame  quantity 
of  pyrethra.  Put  thefe  in  a pan  over  the  fire  with  fix 
quarts  of  wine.  Heat  this  only  to  whitenefs,  then  put 
it  in  a fmall  cafk,  and  fe.t  it  in  the  fun,  or  over  a baker’s 
oven,  or  any  other  warm  place. 

a.  Now  and  then  add  new  wine  in  your  calk  after 
having  previoufly  heated  it  as  before,  and  let  that  quanti- 
ty be  no  more  than  two  or  three  quarts  at  a time,  till 
the  calk  is  quite  full. — If  you  add 'a  few  quarts  of  real 
vinegar  it  will  be  the  ftronger. — Before  calking  the 
wine,  you  mult  let  it  reft  in  the  pan  in  which  it  has 
boiled  for  two  or  three  days. — A glazed  earthen  pan  is 
therefore  preferable  to  a copper  one  for  boiling  the 
wine  ip  ; for  during  the  three  days  infulion,  the  cop- 
per might  communicate  a dangerous  quality  of  verdigrife 
to  the  vinegar.- — When  you  put  forne  vinegar,  as  before 
-mentioned,  to  meliorate  this  compofition,  inftead  of 
wine,  you  muft  take  care  to  heat  it  likewife  over  the 
fire,  but  not  l'o  much  as  the  wine. — Let  the  calk  be  well 
rinled  and  perfe&ly  clean,  before  putting  the  vinegar 
in. 

3.  The  wild  black-berries  which  grow  among  hedges 
are  alfo  very  good  to  make  vinegar,  but  they  muft  be 
uied  while  red,  before  they  are  ripe  ; then  put  them 
in  the  wine  and  heat  this  to  whitenefs,  and  proceed  in 
the  fame  manner  as  you  do-  with  pyrethra,  ginger,  and 
long  pepper.— —The  dofe  of  black-berries  is  not  deter- 
mined ; you  may  take  any  difcretionable  quantity  of 
them,  and  the  vinegar  which  refults  from  thefe  is  very- 
good. 


ARTS  AND  TRADES . 


279 


XV.  To  make  vinegar  with  water. 

Put  thirty  or  forty  pounds  of  wild  pears  in  a large 
tub,  where  you  leave  them  three  days  to  ferment.  Then, 
pour  fome  water  over  them,  and  repeat  this  every  day 
for  a month : at  the  end  of  which  it  will  make  very  good 
vinegar. 

XVI.  To  make  good  vinegar  with  fpoiled  wine. 

Put  a large  kettle-full  of  fpoiled  wine  on  the  fire  ; boil 
and  fki'm  it.  When  wafted  of  a third,  put  it  in  a calk 
wherein  there  is  already  fome  very  good  vinegar.  Add 
a few  handsful  of  chervil  over  it  in  the  calk,  and  flop  the 
veffel  perfectly  clofe.  You  will  have  very  good  vine- 
gar in  a very  fliort  time. 

XVII.  A dry  portable  vinegar,  or  the  vinaigreen  pou- 
„ dre. 

Wafli  well  half  a pound  of  white  tartar  with  warm 
water,  then  dry  it,  and  pulverife  as  fine  as  polhble. 
Soak  that  powder  with  good  fharp  vinegar,  and  dry  it 
before  the  fire,  or  in  the  fun.  Refoak  it  again  as  before 
with  vinegar,  and  dry  as  above,  repeating  this  operation 
a dozen  of  times.  By  thefe  means  you  lhall  have  a very 
good  and  fharp  powder,  which  turns  water  itfelf  inftant- 
ly  into  vinegar.  It  is  very  convenient  to  carry  in  the 
pocket,  efpecially  when  travelling. 


{ *So  ) 


CHAP  XIII. 


Secrets  relative  to  Liquors  and  Essential  Oils# 

J.  To  make  as  good  wine  as  Spanifh  wine. 

J.  P'Y^AKE  one  hundred  pounds  weight  of  dry  rai* 

Jk  fins,  from  which  pick  off  the  Items,  and  open 
the  fruit  with  a knife.  Put  thefe  in  a large  wooden 
tub,  very  clean.  Boil  fifteen  gallons  of  rain-water* 
purified  by  ftraining  through  the  filtering  paper.  Pour 
it  over  the  raifins,  and  cover  it,  to  preferve  the  heat 
of  the  water.  Twenty-four  hours  after  take  off  the 
raifins  which  will  be  {'welled,  and  pound  them  in  a large 
marble  mortar,  then  put  them  again  in  the  tub.  Heat 
fifteen  gallons  more  of  water,  which  pour  over  the  other 
with  the  raifins,  and  throw  in  twenty-five  pounds  of 
coarfe  lugar.  Stir  all  well,  and  cover  the  tub  over  with 
two  blankets.  Three  days  after,  by  a cock  placed  at 
the  bottom  of  the  tub,  draw  out  all  the  liquor,  and  cafk 
it,  adding  fix  quarts  of  brandy  to  it.  Prefs  the  ground  | 
with  an  apothecary’s  prefs,  and  put  the  juice  in  the  cafk 
with  two  pounds  of  white  tartar  pounded  into  a fubtile 
powder,  in  order  to  promote  the  fermentation,  and  five 
or  fix  ounces  of  polychrefi:  fait,  and  a knot  of  garden 
crefs-feed,  of  about  fixteen  or  eighteen  ounces  weight,  | 
and  another  knot  of  feven  pugils  of  elder  flowers.  Thefe 
knots  are  to  be  fulpended  by  a thread  in  the  cafk. 

2.  If  the  wine  looks  too  yellow,  you  mufl  ftrain  it  || 
through  a jelly-bag,  in  which  you  fha^ll  put  one  pound  of 


ARTS  AND  TRADES. 


z§i 

fweet  almonds  pounded  with  milk.  The  older  the  wine, 
lb  much  the  better  it  is. 

§.  To  make  it  red,  diffolve  Tome  cochineal  pounded  in 
a certain  Quantity  of  brandy,  along  with  a little  alum 
powder,  in  order  to  draw  the  better  the  dye  of  the  co- 
chineal, which  put  to  digefl  on  a fand-bath.  Till  the 
brandy  has  alTumed  a proper  degree  of  color,  give  it  to 
your  wine  in  a fufficient  degree. 

4.  It  is  preferable  to  clarify  the  fugar  well,  and  put 
it  in  the  calk  inflead  of  the  tub. 

II.  Another  way  to  imitate  Spanifh  wine. 

. Take  fix  quarts  of  white  wine  ; Narbonne  honey, 
one  pound  ; Spanifli  raifins  as  much  ; coriander  bruit- 
ed, one  drachm  ; coarfe  fugar,  one  pound.  Put  all  in  a 
kettle  on  a flow  fire,  and  leave  it  there,  well  covered, 
for  three  hours.  Strain  this  through  a jelly-bag,  then 
bottle  and  flop  it  well.  Eight  or  ten  days  after  it  is 
fit  for  drinking. 

III.  To  make  the  Ro  fib  Iis. 

I.  Boil  firfl  fome  water,  and  let  it  cool  till  it  is  no 
more  than  lukewarm.  Take  nextall  the  forts  of  fragrant 
flowers  the  feafon  can  afford,  and  well  picked,  keeping 
none  but  the  petals  of  each  flower.  Infufe  thefe,  each 
faparately,  in  fome  of  that  lukewarm  vrater,  to  extract 
their  odorous  fmell,  or  fragrancy.  Then  take  them  off 
and  drain  them. — Pour  all  thefe  different  waters  in  one 
pitcher  ; and  to  every  three  quarts  of  this  mixture  put 
a quart  or  three  pints  of.  fpir.it  of  wine,  three  pounds 
of  clarified  fugar,  one  quarter  of  a pint  of  efiential  oil 
of  anile-feed,  and  an  equal  quantity  of  efiential  oil  of 
cinnamon. 

Z.  Should  your  Rofiolis  prove  too  fweet  and  filmy 
in  the  mouth,  add  half  a pint,  or  more  of  fpirit  of 
■ wine. 


A a 2, 


23a  SECRETS  CONCE  RNING 

3.  If  you  think  the  effential  oil  of  anife-feed  fhould 
whiten  too  much  the  Roffolis,  mix  it  with  the  fpirit  of 
wine,  before  putting  it  in  the  mixed  waters. 

4.  If  you  want  to  increafe  the  fragraney,  add  a few 
fpoonsful  of  effential  oils  of  different  flowers,  with  one 
pugil  or  two  of  mufk,  prepared  amber,  and  lump  fugar 
pulverifed.  Then  {train  the  Roffolis  through  a jelly-bag 
to  clarify  it,  bottle  and  flop  it  well.  Thus  it  may 
keep  for  ten  years,  and  upwards. 

IV.  To  make  a Roffolis  which  may  ferve  as  a founda- 
tion to  other  liquors. 

Put  three  quarts  of  brandy,  and  one  of  water,  in  a 
glazed  earthen  pot.  Place  this  pot  on  a charcoal  firer 
adding  a cruft  of  bread  and  one  ounce  of  anife-feed^ 
and  cover  it  till  it  boils.  Then  uncover  it,  and  let  it 
boil  five  minutes,  and  put  in  one  pound  of  fugar,  or 
more  if  you  chufe.  Now  beat  the.  white  of  an  egg  with 
a little  of  your  liquor,  take  the  pot  off  from  the  fire,, 
and  throw  in  the  white  of  an  egg.  Let  this  reft  thus, 
for  three  days. 

V.  To  make  Ambrofy. 

In  the  above  preferibed  Roffolis  water  add  three  or 
four  grains  of  paradife  ; as  much  cochineal  pulverifed 
one  clove  ; a little  cinnamon  and  mace  ; fix  grains  of 
coriander,  and  the  quarter  part  of  a lemon. 

VL  For  the  nectar. 

Add  to  the  above  Roffolis  one  quarter  of  an  ©range 
pounded  ; fome  orange  flowers,  and  the  upper  pellicula 
of  an  orange  pounded  in  a mortar  with  lump  fugar  im 
powder,  and  diluted  with  the  fundamental  Roffolis.  was- 
ter above  defcribed. 


ARTS  AND  TRADES . 2,8$ 

VII.  A common  Roflolis. 

Inffead  of  one  pound  of  fugar,  put  only  half-a-pound, 
and  as  much  of  honey. — To  mufk  it,  put  about  fifteen 
grains  of  mufk,  and  as  much  of  ambergrife  in  powder^, 
and  pounded  with  fugar,  and  mix  it  in  the  liquor* 

VIII.  Another  Rofiolis. 

1.  Take  one  pound  and  a half  of  the  fine!!  white 
Bread,  quite  hot  at  coming  out  of  th'e  oven,  and  put  it 
in  a retort,  with  half  an  ounce  of  cloves  bruifed  ; green 
anife-feed  and  coriander,  one  ounce  of  each  j a quart  of 
good  red  wine,  as  much  cow-milk  j.  then  lute  well  the 
receiver,  and  all  the  joints,  with  ftarched  paper.  Let  it 
dry  for  twenty-four  hours,  then  diftil  the  liquor  by  the 
heat  of  a balneum  rnarias,  and  keep  it. 

2,.  Make  next  a fyrup,  with  brandy  of  fpirit  of  wine, 
which  burn  over  lump  fugar  pulverifed  in  an  earthen 
difli  or  pan,  ftirring  always  with  a fpoon,  till  the  flame 
has  fubfided.  Then  mix  one  drachm  of  ambergrife  with 
an  equal  quantity  of  fugar  ; and,  having  pulverifed  the, 
whole,  put  it  in  a fmall  matrafs  ; pour  over  it  one 
ounce  of  fpirit  of  wine,  and  put  all  to  digeft  for  twenty- 
four  hours  in  a balneum  mariae.  There  will  then  refult 
a diflblution  which  will  congeal  again  in  the  cold. 

3,  To  form  your  Roflolis, mix  with  your  firft  compo- 
fition,  the  above-mentioned  fyrup  of  brandy,  and  the  ef- 
fence  of  amber. — If  you  want  the  Roflolis  to  be  ftrong- 
er,  add  fome  fpirit  of  wine  to  it,  till  it  is  as  you  defire 
to  have  it. 

IX..  Another  way,. 

Roil  your  fyrup  to  confidence  after  the  common  me- 
thod. When  done,  add  as  much  fpirit  of  wine  as.  you 
think  proper,  as  well  as  of  the  above-mentioned  eflence 
of  amber,  or  any  other  fort  you  pleafe  to  prefer  ; and  you 
will  have  as.  good.  Roflolis  as,  that  which  comes  fronx 
Xurku 


2,84  SECRETS  CONCERNING 

X.  To  make  Eau  de  Franchipane. 

Pat  half  a pound  of  fugar  in  one  quart  of  water;  add 
a quarter  of  a pound  of  Jedlamine  flowers,  which  in- 
fufe  for  fome  time.  When  you  find  the  liquor  has  ac- 
quired a fullicient  degree  of  fragrancy,  ftrain  it  through 
a jelly  bag,  and  add  a few  drops  of  effential  oil  of  am- 
bergrife. 

XI.  Orange-flower  water  made  inftantly. 

Put  one  handful  of  orange'  flowers  in  a quart  of  wa- 
ter, with  a quarter  of  a pound  of  fugar.  Then  beat 
the  liquor  by  pouring  it  from  one  veffel  into  another, 
till  the  water  has  acquired  what  degree  of  fragrancy 
you  want  it  to  have. 

XII.  Mufcadine  rofe-water. 

Put  two  handsful  of  mufcadine  rofes  in  one  quart  of 
water,  with  one  quarter  of  a pound  of  fugar.  For  the 
reft  proceed  as  above.. 

XIII.  To  make  rafpberry,  ftrawberry,  cherry,  or  other 
fuch  waters. 

1.  Take  the  ripeft  rafpberries,  {train  them  through 
a linen  cloth  to  exprefs  all  the  juice  out  of  them.  Put 
this  in  a-glafs  bottle  uncorked,  and  fet  it  in  the  fun,  in 
a ftove,  or  before  the  fire,  till  cleared  down.  Then  de- 
cant it  gently  into  another  bottle,  without  difturbing 
the  fsaces  which  are  at  the  bottom. 

2.  To  half  a pint  of  this  juice,  put  a quart  of  com- 
mon water,  and  a quarter  of  a pound  of  fugar..  Beat  all 
together,  by  pouring  backwards  and  forwards  from  one 
veffel  into  another,  ftrain  it  through  a linen  cloth,, 
and  fet  it  to  cool  in  a pail  of  ice.  It  is  a fine  cooling, 
-draught  in  the  fummer. 

3.  Strawberries,,  cherries,  are  done  in  the  fame: 
r-aaa&JHKr* 


ARTS  AND  TRADES \ 


*«* 

XIV.  Lemonade  water  at  a cheap  rate. 

Diffolve  half  a pound  of  fugar  in  a quart  of  water  ; 
rafp  over  it  the  yellow  part  of  one,  two,  or  three  lemons, 
as  you  like,  and  mix  a few  drops  of  elfential  oil  of  ful- 
phur  in  the  liquor.  Then  cut  three  or  four  dices  of  le- 
mons, in  the  bowl,  when  you  put  the  liquor  in  it. 

XV.  Apricot  water. 

Take  a dozen  of  apricots  very  ripe.  Peel  and  done 
them.  Boil  a quart  of  water,  then  take  it  off  from  the 
fire  and  throw  in  your  apricots.  Half  an  hour  after 
put  in  a quarter  of  a pound  of  lump  fugar,  which  be- 
ing diffolved,  ftrain  all  through  a cloth,  and  put  it  to 
cool  in  ice  as  the  others. 

XVI.  To  make  exceeding  good  lemonade* 

On  a quart  of  water  put  the  juice  of  three  lemons, 
or  two  only  if  they  be  very  juicy.  Add  feven  or  eight 
zefts  of  them  befides  with  one  quarter  of  a pound  of 
fugar.  When  the  fugar  is  diffolved,  drain  the  liquor, 
and  cool  it  in  ice  as  before  mentioned. 

XVII.  To  make  orangeade  the  fame  way. 

You  proceed  with  your  oranges  as  with  the  lemons. 
If  thefe  be  good,  but  little  juicy,  you  mud  lqueeze  three 
or  four  oranges,  with  the  addition  of  eight  or  ten  zeds. 
If  you  love  odour,  you  may  add  fome  mufk  and  prepa- 
red amber. 

XVIII.  To  make  Eau  de  Verjus*. 

Put  on  a quart  of  water  three  quarters  of  a pound  of 
Verjus  in  grapes  picked  out  from  the  dalks.  Squeeze  it 
fird  in  a marble  or  wooden  mortar,  without  pounding 
it,  for  fear  the  dones  fliould  give  it  a bitter  tade.  After 

* A fort  of  four  grape  ufed  in  France  as  a fine  acid  in  fauces. 


SECRETS  CONCERNING 


28S 

having  put  fruit,  juice,  and  all  in  the  water,  handle  it 
in  the  water,  then  ftrain  it  to  purge  it  from  the  coarfeft 
grounds  ; add  about  five  ounces  of  fugar  in  the  {trained 
liquor,  or  more  if  wanted,  according  to  the  fournefs  of 
the  fruit.  As  Toon  as  the  fugar  is  diftolved,  pafs  and  re- 
pafs  it  through  the  jelly-bag  to  clarify  it  : then  cool  it 
in  ice,  as  ufual,  for  drinking. 

XIX.  To  make  orgeat-water. 

Take  one  ounce  of  mellon  feed,  with  three  fweet  and 
three  bitter  almonds.  Pound  all  together  in  a marble 
mortar,  adding  a few  drops  of  water  to  it  while  you 
pound  to  prevent  its  turning  into  oil.  Make  all  into 
a pafte  with  the  peftle  in  the  mortar,  then  add  a quarter 
of  a pound  of  fine  white  lump  fugar  in  powder,  which 
mix  with  the  pafte.  Dilute  this  in  a quart  of  water,  and 
after  having  mixed  it  well,  ftrain  it  through  a flannel. 
Squeeze  well  the  grounds  in  it  till  quite  dry,  and  in  the 
liquor  add  feven  or  eight  drops  of  eftential  oil  of  orange ; 
and,  if  you  like  it,  a quarter  of  a pint  of  milk  pure  as 
from  the  cow.  Put  this  to  cool  in  ice,  and  ftiake  the 
phial  when  you  ferve  it  in  a glafs  to  drink. 

XX.  Other  waters. 

The  pigeon,  the  piftachio,  and  the  Spanifh  nut  wa- 
ters, are  made  in  the  very  fame  manner  ; the  milk  and 
almonds  of  either  forts,  being  only  excepted. 

XXI.  To  make  a cooling  cinnamon  water. 

Boil  one  quart  of  water  in  a glafs  veftel  before  the  fire. 
Then  take  it  off  and  put  in  two  or  three  cloves,  and 
about  half  an  ounce  of  whole  cinnamon.  Stop  well  the 
bottle  ; and,  when  the  water  is  cold,  put  half  a pint 
only  of  it  in  two  quarts  of  water  with  fugar  to  your  pa- 
late, a quarter  of  a pound  is  generally  the  proper  quan- 
tity. When  done,  cool  it,  as  ufual,  in  ice  before  fer- 
■nag.  i 


ARTS  AND  TRADES . 287 

XXII.  To  make  coriander  water. 

Take  a handful  of  coriander,  which  fhell,  and  put  in 
a quart  of  water  half  cooled  again,  after  having  boiled. 
Add  one  quarter  of  a pound  of  fugar,  and  when  the  wa- 
ter has  acquired  a fufficient  degree  of  tafte,  ftrain,  cool, 
and  ferve  it  as  ufual. 

XXIII.  Anife-feed  water. 

The  anife-feed  water  is  made  in  the  very  fame  manner 
as  the  coriander  water. 

XXIV.  Citron  water. 

Take  a citron,  which  ftrip  of  its  peel,  and  cut  in 
flices  crofs-ways.  Put  thefe  flices  in  a quart  of  water, 
with  a quarter  of  a pound  of  fugar.  Beat  well  this  wa- 
ter by  pouring  it  backwards  and  forwards  from  one  vef- 
fel  into  another,  and  when  it  has  a fmhcient  tafte  of  the 
citron,  ftrain  it,  &c. 

XXV.  Cinnamon  water. 

Bruife  one  pound  of  the  fmeft  cinnamon,  and  put  it 
to  infufe  for  twenty-four  hours  in  four  pounds  of  diftil- 
led  rofe-water,  with  half  a pound  or  a pint  of  white 
wine,  which  put  all  together  during  that  time  in  a glafs 
matrafs  on  warm  allies,  and  ftop  well  the  vefTel,  fo  that 
it  Ihould breathe  no  air.  Attheendof  twenty-four  hours 
increafe  the  fire  fo  as  to  procure  a diftiilation,  by  put- 
ting the  matrafs  in  the  balneum  marias,  and  keep  this 
liquor  in  bottles  well  flopped. 

XXVI.  To  make  cedrat  water. 

Have  a dozen  of  fine  lemons,  which,  fplit  into  two 
parts.  Take  out  all  the  kernels,  and  keep  nothing  but 
the  pulp  wherein  the  juice  is  contained.  Put  them  in  a 
new  glazed  earthen  pan.  Boil  one  pound  of  fugar  to  the 


SECRETS  CONCERNING 


1 88 

plume  degree,  then  pour  it  in  the  pot  over  the  lemons* 
Set  this  on  a good  charcoal  fire,  and  boil  it  again  till  th# 
fugar  comes  to  the  pearl  degree,  and  then  bottle  it. 

XXVII.  To  make  cedrat  another  way, 

1.  Squeeze  the  juice  out  of  thirteen  lemons,  which 
drain  through  a cloth,  and  put  them  afide. — Then  put 
two  quarts  and  a half  of  water  in  a pan.  In  a piece  of  J 
linen  put  three  other  lemons  parted  into  quarters,  which 
tie  and  fufpend  in  the  water,  then  boil  them  till  the  wa- 
ter has  entirely  extracted  the  tade  of  the  lemons,  and 
take  them  out. 

2.  In  this  water,  thus  prepared,  put  four  pounds  of  ' 
fugar,  and  make  a fyrup,  which  clarify  according  to  art, 
with  the  white  of  an  egg.  When  done,  put  in  this  fy- 
rup the  juice  of  your  thirteen  lemons,  and  boil  all  to- 
gether again  to  the  confidence  of  a fyrup  to  the  pearl 
degree,  then  bottle  it. 

3.  When  you  want  to  ufe  it,  put  four  or  five  ounces 
of  fugar  in  a quart  of  water  and  drain  it  through  a jel- 
ly bag,  then  put  in  a table  fpoonful  or  more  of  your  fy- 
rup, beat,  cool,  and  drink  it, 

XXVIII.  Juniper-water. 

Put  two  pounds  of  juniper-berries  with  two  quarts  of 
brandy  in  a done  bottle,  which  dop  well,  and  place  on  ! 
hot  allies  to  infufe  for  twenty-four  hours.  Strain  the  | 
liquor,  and  add  one  pound  of  fugar,  half  an  ounce  of 
cinnamon,  as  much  cloves,  a preferved  half-peel  of  a i 
wholes  lemon,  and  two  pugils  of  anife-feed.  Thefe  be-  ; 
ing  put  in  the  bottle,  dop  it  well,  and  place  it  at  two  or  1 
three  different  times  in  a baker’s  oven,  after  the  bread  | 
is  out,  and  when  you  may  bear  your  hand  flat  in  it  with-  1 
out  burning. 

ij 

XXIX.  To  make  good  hydromel;  otherwife,  metheglin. 

Take  honey  and  water  equal  quantities  in  weight. 
Boil  them  together  and  fkim  the  honey.  When  done 


ART  S AND  T RADES.  289 

fuffieiently  you  may  know  by  putting  an  egg  in,  which 
jnuft  fwim  on  the  top.  Pour  then  the  liquor  in  a calk, 
wherein  there  has  been  fpirit  of  wine  or  good  brandy 
well  foaked  with  either,  and  Hill  wet  with  the  fpirit, 
and  add  two  or  three  grains  of  ambergrife.  Stop  well 
the  calk,  and  fet  it  in  the  fun  during  the  dog-days.  When 
it  begins  to  ferment,  unftop  the  calk  to  let  the  fcum 
out,  which  arifes  like  that  of  new  wine.  Obferve,  du- 
ring all  that  time  not  to  ftir  the  calk.  When  the  firft 
fire  of  the  fermentation  has  fubfided,  flop  the  calk  again, 
and  the  hydromel  is  fit  for  keeping. 

Note.  Inflead  of  the  fun,  you  may,  in  other  feafons, 
make  ufe  of  the  top  of  a baker’s  oven,  a Hove,  or  ahot- 
houle. 

XXX.  To  make  Eau  d’Ange. 

1.  Take  half  a pound  of  the  beft  cinnamon,  and  fifteen 
cloves,  which  pound  into  powder  and  put  into  a quart 
of  water,  with  a nut-fhell  full  of  anife-feed,  and  infufe 
for  twenty -four  hours,  then  boil  on  a charcoal  fire,  and 
ft  rain. 

2.  If  you  want  to  make  it  ftronger,  you  may,  after 
it  is  cold,  put  what  quantity  you  like  of  brandy,  with 
a proportionable  quantity  of  fugar. 

XXXI.  Another  Eau  d’Ange. 

Put  a quart  of  rofe- water  in  a glafs  bottle  with  three 
ounces  of  benjamin,  and  half  an  ounce  of  ftorax  in  pow- 
der, which  incorporate  all  together  for  four  or  five  hours 
on  a flow  fire.  Decant  the  liquor  by  inclination,  and 
add  to  this  colatura  fix  grains  of  mulk,  and  as  many  of 
grey  amber. 

XXXII.  Another  Eau  d’Ange. 

1.  Take  three  pounds  of  rofe-water,  three  of  orange 
and  two  of  melilot-fiowers  j four  ounces  of  benjamin, 
B b 


SECRETS  CONCERNING 


2,90 

and  two  of  ftorax  ; aloes,  and  fantalum-citrinum,  one 
drachm  of  each  $ . cinnamon  and  cloves,  of  each  one  j 
the  bulk  of  a bean  of  calamus  aromatica,  with  four  grains 
of  mulk.  Bruife  coarfely  what  may  be  fufceptible  of  the 
mortar,  and  then  put  all  the  drugs  together  in  a var- 
nillied  earthen  pan,  which  fet  on  a gentle  fire  to  boil 
moderately  to  the  evaporation  of  one  third.  Then  ftrain 
it  clear. 

2.  With  the  grounds  you  may  make  lozenges,  with  a 
little  gum  adragant  to  compact  them. — This  ground  is 
ufed  alio  in  making  mulk  vinegar. 

XXXIII.  A light  and  delicate  RofTolis,  known  under 
the  denomination  of  Populo. 

i.  Boil  three  quarts  of  water,  then  let  them  cool 
again.  Add  one  quart  of  fpirit  of  wine,  one  of  clarifi- 
ed fugar,  half  a glafs  of  eflential  oil  of  cinnamon,  and 
a very  little  of  mulk  and  ambergrife. 

2..  Obferve  the  fugar  lliould  not  be  boiled  too  much 
In  clarifying,  for  fear  it  Ihould  cryftalize  when  in  the 
RofTolis,  and  caufe  clouds  in  it.  Obferve  alfo  to  boil 
the  water  fir  ft,  as  prefcribed  before  ufing  it,  to  prevent 
the  corrupting  of  the  liquor  ; which  would  infallibly  bf 
the  cafe  were  you  to  employ  it  unboiled. 

XXXIV.  Angelic  water* 

i.  Take  half  an  ounce  of  Angelica,  as  much  cinna- 
mon, a quarter  part  of  cloves,  the  fame  quantity  of 
mace,  of  coriander,  and  of  green  anile-feed,  with  half 
an  ounce  of  cedar  wood.  Bruife  all  thele  ingredients  in 
a mortar,  and  fet  them  to  infufe  for  twelve  hours,  with 
two  quarts  of  genuine  brandy,  in  a matrafs  or  retort. 
Then  diftil  the  liquor  by  the  balneum  marls. 

2..  Two  or  three  ounces  only  of  this  efiential  fpirit 
in  two  quarts  of  brandy,  with  the  . addition -of  a very 
imall  quantity  of  mulk  and  ambergrife,  will  make  a ve- 
ry agreeable  liquor. 


ARTS  AND  TRADES. 


291 

XXXV.  The  preparation  of  miiik  and  amber,  to  hav# 
it  ready  when  wanted  to  put  in  cordials. 

Put  in  a mortar  and  pulverife  four  grains  of  amber, 
two  of  muflc,  and  two  ounces  of  fugar.  Wrap  this 
powder  up  in  a paper,  and  cover  it  over  with  feveral 
others.  With  this  powder  you  may  perfume  fuch  cor- 
dials as  require  it — The  dofe  is  a pugiJ,  which  taken 
with-  the  point  of  a knife,  you  fhake  lightly  in  it.  You 
may  however  increafe  or  diminiih  this  dofe,  according 
to  your  liking. 

XXXVI.  To  make  Eau-de-Cete. 

To  three  quarts  of  boiled  water,  cooled  again,  put  a 
gill  of  efiential  lpirit  of  anife-feed  mixed  into  three 
pints  of  fpirit  of  wine.  Add  one  pint,  or  thereabouts, 
of  clarified  fugar. — If  you  want  your  liquor  to  be 
ftronger,  you  need  only  to  increafe,  at  will,  the  quantity 
of  the  fpirit  of  wine. 

XXXVII.  To  make  the  compounded  Eau-clairette* 

Take  fix  pounds  of  the  beft  and  fined:  Kentifli  cher- 
ries very  ripe,  found  and  without  fpots  ; two  of  rafp- 
berry  ; and  the  fame  quantity  of'  red  currants,  alfo  very 
ripe  and  found,  and  without  ftalks.  Mix  the  whole  in 
a fieve  over  a pan.  To  every  one  quart  of  that  juice  put 
one  of  brandy,  with  three  quarters  of  a pound  of  fu- 
gar, feven  or  eight  cloves,  as  many  grains  of  white 
pepper,  a few  leaves  of  mace,  and  a pugil  of  coriander, 
the  whole  coarlely  bruifed  in  a mortar. — Infufe  all  thefe 
together,  well  flopped,  for  two,  or  three  days,  fhaking 
it  now  and  then,  to  accelerate  the  difiolntion  of  the  fu- 
gar. Then  drain  the  liquor,  firft  through  the  jelly- 
bag,  next  filter  it  through  the  paper,  and  bottle  it  to 
keep  for  ufe. 


SEECRTS CONCERNING 


292 

XXXIX.  The  Cinnamon  water. 

In  three  quarts  of  once  boiled,  and  then  cooled  again 
water,  put  half  a pint  of  elfential  fpirit  of  cinnamon, 
diftilled  like  that  of  anife-feed.  Add  three  pints  of  fpi- 
rit of  wine,  and  one  of  clarified  fugar.  Strain  all 
through  the  jelly-bag,  &c.  &c. 

XL.  To  make  a ftrong  anife-feed  water,  or  animated  1 
brandy. 

Put  half  a pint  of  efiential  fpirit  of  anife-feed,  into 
three  quarts  of  the  bell:  genuine  brandy,  with  one  of 
boiled  water. — If  you  want  it  fweet,  add  one  pint  of 
clarified  fugar.  Strain  all  through  the  jelly-bag,  &e. 

&c. 

XLI.  To  make  white  Ratafia,  called  otherwife  Eau-de- 
Noiau,  or  kernai  water. 

Pound  three  quarters  of  a pound  of  cherry,  or  half  a 
pound  of  apricot  ftones,  or  both  together  if  you 
will  ; which  put  altogether,  wood  and  kernels,  or  al- 
monds, in  aft  one  pitcher,  with  twelve  quarts  of  brandy. 
Add  one  drachm  of  cinnamon,  a dozen  of  cloves,  two 
pugils  of  coriander,  and  three  pounds  and  a half  of  fu- 
gar.  Let  all  thefe  iufufe  together  a reafonable  time. 
When  fufficientiy  tally,  and  ready  to  ftrain,  add  four 
quarts  of  water  that  has  been  boiled  and  is  cool  again. 
Then  run  it  through  the  jelly-bag,  and  next  through 
the  filtering  paper  j bottle  and  ftop  it  to  keep  for 
ufe. 

XLII.  To  make  good  Hypocres,  both  the  red  and 
white  fort. 

1.  Take  two  quarts,  more  or  lefs,  as  you  like,  of  the 
beft  wine,  whether  red  or  white.  Put  in  one  pound 
of  the  beft  double  refined  lump  fugar,  two  juicy  le- 
sions, fevqn  or  eight  zefts  of  Seville  orange,  with  the 


ARTS  AND  TRADES . 


293 


juice  fqueezed  out  of  another  of  the  fame  fort.  Add  half 
a drachm  of  cinnamon  bruifed  in  a mortar,  four  cloves 
broken  into  two  parts,  one  or  two  leaves  of  mace,  five 
or  fix  grains  of  white  pepper  bruifed,  half  of  a capfl- 
cum’s  pod,  and  one  ounce  of  coriander  bruifed,  half  a 
pint  of  genuine  cow  milk,  half  a golden  pippin,  or  a 
whole  one  peeled  and  cut  in  Dices. 

2.  Stir  well  thefe  ingredients  together  in  your  wine, 
and  let  it  reft  a reafonabie  time,  no  lefs  at  leaft  than 
twenty-four  hours.  Then  obtain  the  liquor  through 
the  flannel  bag,  repeating  the  fame  till  it  comes  clear. 

3.  If  you  want  to  perfume  that  Hypocras,  you  mull 
put  in  the  bag  when  you  run  it,  a little  pugil  of  mu  Ik 
and  amber  powder  prepared,  as  mentioned  in  this  chap- 
ter, Art.  xxxv.  This  Hypocras  may  keep  for  a twelve- 
month without  fpoiling* 

XLIXI.  * To  make  good  Roflolis. 

Diftolve  one  pound  and  a quarter  of  fugar,  in  naif  a 
pint  of  fpirit  of  wine.  Boil  it  one  bubble  or  two  only, 
to  give  an  opportunity  of  fkimming  it.  When  done,  put 
it  in  a large  glafs  bottle,  with  three  pints  of  good  white 
wine,  and  a gill  of  orange-flower  water,  fviulk  and 
amber  it  as  ufual,  and  at  your  liking. 

XLIV.  Am  eflence  of  Hypocras,  to  make  this  liquor 
inftantly,  and  at  will.. 

!►  Put  in  a pint  bottle  one  ounce  of  cinnamon  ; a lit- 
tle more  than  half  an  ounce  of  cloves  ; and,  on  the 
point  of  a knife,  a little  mulk  and  amber,  prepared  as 
in  Art  xxxv.  Fill  it  half  way  with  fpirit  of  wine,  or 
the  left  brandy  ; then  flop  it  fo  that  nothing  can  eva- 
porate. Set  all  to  infiife  for  feven  or  eight  days  on 
warm  allies.  And,  when  it  fliall  have  wafted  two 
thirds,,  or  thereabouts*.,  preferve  carefully  what  fliall 
remain. 

2.  When  you  want  to  make  Hypocras  inftantly,  melt 
half  a pound  of  lump  l'usar  in  a quart  of  good  wine  ; 
Bb  2 


294  SECRETS  CONCERNING 


and  when  perfectly  diffolvecL,  let  fall  one  drop  or  two 
of  the  above  prepared  efTence,  in  a clean  glafs  decanter, 
in  which  pour  dire&ly  the  wine  with  the  fugar  difTolved 
in  it,  then  run  it  through  the  flannel  bag.  Bottle  it 
again,  or  drink  it  j the  Hypocras  will  be  found  good. 

XLV.  An  exceeding  good  Ratafia. 

On  a quart  of  good  brandy,  put  half  a pint  of  cher- 
ry. juice,  as  much  of  currants  and  the  fame  of  rafp- 
berries.  Add  a few  cloves,  a pugil  of  white  pepper 
in  grain,  two  of  green  coriander,  and  a flick  or  two  of 
cinnamon.  Then  pound  the  (tones  of  the  cherries, 
and  put  them  in  wood  and  altogether.  Add  a few  ker- 
nels of  apricots,  thirty  or  forty  are  fufficient.  Stop 
well  the  pitcher,  which  muft  be  a new  one,  after  all 
thefe  ingredients  are  in,  let  the  whole  infufe  a couple 
of  months  in  the  lhade,  fhaking  twice  or  thrice  du- 
ring that  fpace  of  time,  at  the  end  of  which  you  run 
the  liquor  through  the  flannel  bag,  and  next  through 
the  filtering,  paper,  then  bottle  and  flop  it  well  for 
ufe. 

Note.  In  increasing  in  due  proportion  the  quantity  of 
the  brandy,  and  the  dofes  of  each  of  the  ingredient  a 
prefcribed,you  may  make  what  quantity  you  like  of  this 
Ratafia. 

XLVI.  An  efTence  of  ambergrife. 

Pound  one  drachm  of  ambergrife,  and  put  it  on  a 
pint  of  good  fpirit  of  wine,  in  a thick  and  green  glafs* 
bottle.  Add  to  it  half  a drachm  of  mufk  in  bladder, 
cut  very  fmall.  Set  this,  bottle  in  the  full  fouth  fun, 
on  gravel,  during  the  dog-days,  taking  it  off  every 
night,  and  during,  rainy  weather.  Stir  and  fkake 
well  the  bottle,  and  its  contents,  two  or  three  times 
a day,  when  the  fun  ftrikes  on  the  bottle,  that  the 
amber  may  diffufe  in  the  liquor.  One  month  after, 
take  off  the  bottle  from  its  expofition,  and  the  ef- 
fence  is  made. — Decant,  bottle;  and  flop  it  for  ufe*  . 


ARTS  AND  TRADES . 


295 

XLVII.  Another,  and  fliorter  way  of  making  the 
fame. 

Put  two  grains  of  ambergrife,  and  three  of  mulk,  in 
a matrafs  with  one  gill  and  a half  of  good  brandy.  Stop 
the  matrafs  well,  and  put  it  in  digeflion  in  a balneo  ma- 
riae,  for  two  or  three  days.  Strain  it  through  a piece  of 
flannel,  and  bottle  it  to  keep  for  ufe. 

XLVIII.  A fmelling  water. 

1.  Put  in  any  quantity  of  brandy,  benjamin,  and 
florax  calamite,  equal  parts  j a little  cloves  and  mace, 
coarfely  bruifed.  Set  this  a digelting  for  five  or  fix 
days  on  warm  allies.  When  the  liquor  is  tinged  of  a 
fine  red,  decant  it  gently  from  the  refidue  in  a glafs  bot- 
tle, and  throw  in  a few  grains  of.  miifk,  before  (lop- 
ping it. 

2,..  Three  drops  of  this  fmelling  water  in  a common 
glafs  tumbler  of  water,  give  it  a very  agreeable  fra- 
grance. 

3.  With  the  ground,  or  refidue  you  may  make  lo- 
zenges, in  adding  a little  gum-adragant  to  bind  them.- 

XLIX.  A receipt  to  compofe  one  pint  of  Roflolis, 
with  which  you  can  make  forty. 

x.  Take  two  ounces  of  galanga  y half  a one  of  cin- 
namon ; as  much  cloves  ? one  of  coriander  ; a penny- 
worth of  green  anife-feed  $.  half  an  ounce  of  ginger  5 
two  drachms  of  mace,  and  two  of  Florentine  orice.. 
Bruifeall,  and  put  it  to  infufe'with  three  pints  of  the 
bed  brandy  in  a matrafs  with  a long  neck.  Adapt  it  to- 
the  receiver,  and  lute  well  all  the  joints,  both  of  the 
receiver,  and  the  bolthead,  with  paper  and  (larch. 

2.  Twelve  hours  after  it  has  been  a dTgeding,  diflil 
the  liquor  by  the  heat  of  a very  gentle  balneum  marise^ 
till  you  have  got  about  one  quart  of  di frilled  fpirit. — - 
Then  unlute  the  receiver  and  keep  the  liquor. 


SECRETS  CONCERNING 


296 

3.  You  may  adapt  another  receiver,  or  'the. fame  a- 
gain,  after  being  emptied,  lute  it,  and  continue  to  dif- 
til  as  before.  But  what  will  come  will  be  infinitely 
weaker,  though  perhaps  not  altogether  very  indifferent. 

L.  To  make  a Roffolis  after  that  -of  Turin. 

Take  fix  quarts  of  water,  which  boil  alone,  one  mi- 
nute or  two;  then  put  in  four  pounds  of  fine  lump  fu- 
gar,  which  fkim  and  clarify  with,  the  white  of  an  egg 
beaten  up  with  a little  cold  water.  Boil  afterwards 
that  fyrup  to  the  wafting  of  a third,  then  {train  through 
the  flannel  bag  ; and,  when  cold,  put  in  one  gill  only 
of  the  above  Roffolis,  prefcribed  in  Art.  xlix.  and  of  the 
firft  diftillation.  Add  to  it  befides  . a pint  of  fpirit  of 
wine,  or,  for  want  of  it,  of  the  belt  genuine  French 
brandy,  in  which  you  fliall  have  put  a crull  of  bread 
burnt,  to  take  off  a eertain  bitter  tafte.  After  all  this, 
perfume  the  liquor  with  a few  drops  of  effence  of  mulk 
and  amber. 

Note.  A pint  of  the  fecond  diftillation  is  no  more 
than  half  a pint  of  the  firlt. 

LI.  How  to  make  Sharbat,  a Per  flan  fpecies  of 
punch. 

There  are  various  way  of  making  fharbat. — Some 
snake  punch  here  with  rum  only,  others  with  brandy  ; 
others  again  with  arrack,  and  others  with  fhrub.  Some 
will  have  it  mixed  with  two  of  thele  fpirits,  and  others 
will  make  it  with  white-wine.  There  are  feme  who 
put  acids,  others  do  not  ; and,  among  the  acids,  fome 
chufetartar  only,  others  lemons,  and  others  Seville  oran- 
ges ; fome  again  fqueeze  a little  of  each  of  thefe  two 
lafi:  tartar  fruits  together  in  the  fame  bowl  of  punch. 

It  is  the  fame  with  refpett  to  lharbat,  the  famous 
Perllan  drink.  They  make  it  with  the  various  fyrups 
extracted  from  all  the  odoriferous  flowers  : and  the 
dofe  is,  onp  part  of  fuch  a fyrup  ten  parts  of  any  fpiri- 
tuous  liquor, — Or  again,  they  make  a weak  Roffolis^ 


ARTS  AND  TRADES . 


297 


with  the  zefts  of  oranges  and  lemons  boiled  together  in 
water  with  fugar. — Some,  in  Ihort,  will  make  it  with 
the  eflential  fpirit  of  mufk  and  amber  only,  put  in 
boiling  water  with  fugar,  juft  as  we  do  our  punch. 

LII.  An  exceeding  fine  eflence  of  Hypocras. 

1.  Take  fix  ounces  of  cinnamon  ; two  of  fantalum- 
citrinum  ; one  of  galanga  ; one  of  cloves  ; two  drachms 
of  white  pepper  ; one  ounce  of  grains  of  paradife.  Or 
if  you  would  not  have  it  fo  ftrong  put  with  the  cin- 
namon and  fantalum  one  ounce  only  of  white  diciamum, 
and  four  whole  grains  of  long  pepper.  Pound  well  all 
together,  and  fet  it  to  infufe  for  five  or  fix  days  in  a ma- 
trafs,  along  with  half  a pint  of  ipirit  of  wine,  on  warm 
allies.  Decant  it  next  gently  without  disturbing  the 
grounds,  which  put  in  linen  and  fqueeze  it,  tq,  get 
out  all  the  liquor,  which  put  algain  in  the  matrafs, 
with  twenty  grains  of  ambergrife,  and  fix  of  mulk 
Stop  well  the  vefiel,  and  fet  it  in  a cool  place  for  five  or 
fix  days  more  ; then  mix  both  liquors  together,  and  fil- 
ter them. 

2.  When  you  want  to  make  Hypocras,  diflolve  half 
a pound  of  fine  lump  fugar,  in  a quart  of  white  Lifbon, 
or  red  claret,  and  let  fall  fifteen  or  fixteen  drops  of  the 
above  eflence  in  it,  then  fliake  all  well  together,  and 
you  will  have  a moft  admirable  liquor.  To  render  it  ft  ill 
more  agreeable,  you  may  ftrain  it  through  a flannel  bag, 
at  the  bottom  of  which  you  fhall  have  put  fome  pound- 
ed almonds. 

LIII.  To  make  Vin-des-Dieux. 

Peel  two  large  lemons,  and  cut  them  in  flices  ; do  the 
fame  with  two  iarge  golden  pippins.  Put  all  a foaking 
in  a pan  with  a pint  of  good  Burgundy,  three  quarters 
of  a pound  of  lump  fugar  in  powder,  fix  cloves,  and 
half  a gill  of  orange  flower  water.  Cover  the  pan, 
and  keep  it  thus  for  two  or  three  hours,  then  ftrain  the 
liquor  through  the  flannel  bag.  You  may  mulk  and  am- 
ber it,  like  the  Hypocras,  if  you  will,. 


SECRETS  CONCERNING 


298 

LIV.  Burnt  wine. 

Put  a quart  of  good  burgundy  in  an  open  pan,  with 
one  pound  of  i'ugar,  two  leaves  of  mace,  a little  long- 
pepper,  a dozen  of  doves,  two  or  three  tops  of  rofe- 
mary  branches,  and  two  bay  leaves.  Place  that  in  the 
middle  of  a wheel-fire  of  Mailing  charcoal.  When  the- 
wine  begins  to  be  hot,  fet  the  fire  to  it  with  a bit  of  pa-  , 
per,  and  thus  let  it  kindle  and  blaze  till  it  goes  out  of 
itfelf.  This  wine  is  drank  quite  hot,  and  it  is  an  ad-, 
mirable  drink,  efpticially  when  the  weather  is  very 
cold. 

LV.  To  imitate  mufcat  wine. 

In  a calk  of  new  white  wine,  (that  is  to  fay,  before 
it  has  worked)  introduce,  by  the  bung-hole,  five  or  fix  i 
tops  of  elder  flowers  dried  up.  Let  thefe  flowers  hang 
by  a firing,  and  eight  or  ten  days  after  take  them  out 
again.  You  will  obtain  a wine  which  will  not  differ 
from  mufcat. 

LVI,  Eau-clairette  Ample. 

Infufe  for  twenty-four  hours  three  ounces  of  cinnamon 
bruifed  in  three  pints  of  brandy.  Strain  it  afterwards 
through  a clean  cloth,  and  add  two  ounces  of  good  lump 
fugar,  with  a pint  of  rofe  water.  Stop  well  the  bottle 
and  keep  it  far  life. 

LVXI.  A violet  water. 

Infufe  fome  violets  in  cold  brandy.  When  thefe  have 
lofl:  their  color,  take  them  out,  and  put  in  new  ones. 
Repeat  this  till  you  are  fatisfied  with  your  tindhire. 
When  you  take  the  violets  out,  you  muft  prefs  them 
gently  ; then  fweeten  that  brandy  according  to  difcre- 
tion  ; and,  if  you  clmfe  you  may  add  again  a little  or- 
ange flowers  for  the  fake  of  the  odour. 


ARTS  AND  TRADES . 


299 

LVIII.  To  make  a clear  and  white  Hypocras. 

To  every  one  pint  of  claret,  and  eight  ounces  of  fu- 
gar,  and  nine,  if  it  be  white  wine  ; half  a lemon,  four 
cloves,  a little  cinnamon,  which  (hould  be  double  the 
quantity  of  cloves  ; three  grains  of  pepper;  four  of  co- 
riander ; a little  bit  of  ginger  ; and  eight  almonds  cut 
in  bits. — Let  the  whole  be  bruifed  and  put  into  a pan, 
with  the  wine  poured  over  it ; dir,  infufe  one  hour,  and 
{train  through  the  flannel  bag. 

LIX.  For  the  white  Hypocra*. 

To  make  the  white  Hypocras,  three  pints  of  white 
wine  ; one  pound  and  half  of  fugar  ; one  ounce  of  cin- 
namon ; twenty-three-  leaves  of  mace  ; two  grains  of 
whole  pepper;  with  two  lemons  cut  in  flice*.  Then, 
when  you  (train  the  liquor  through  the  flannel  bag,  fix 
a grain  of  mu(k  in  the  pucked  end  of  it. 

LX.  To  make  the  true  Eau-de-Noiau. 

Pound  one  pound  of  apricot’s  kernels,  without  re- 
ducing them  into  oil.  Then  bruife  another  pound  of 
cherry-ftones,  wood  and  kernels  all  together.  Put  all 
in  a pitcher  of  five  or  fix  gallons,  in  which  you  put  on- 
ly three  and  a half,  or  four  gallons  of  the  bed  brandy, 
and  two  of  water;  five  pounds  of  fugar;  and  to  eve- 
ry one  quart  of  liquor  add  two  grains  of  white  pepper, 
and  eight  drachms  of  cinnamon  both  bruifed.  Let  all 
infufe  for  forty-eight  hours,  and  then  (brain  the  liquor 
through  the  flannel  bag, 

LXI.  To  make  Eau-de-Fenouillette,  fuch  as  comes  from 
the  Kle  of  Retz. 

1.  Take  of  one  pound  of  Florence  fennel,  the  greened 
and  newed  you  can  find.  Put  it  in  an  alembick  with 
one  ounce  of  good  liquorice-root,  three  quarts  of  bran- 
dy, and  two  of  white  wine.  Didil  by  the  fand-batb, 


3oo 


secrets  Concerning 


two  quarts  of  good  efifence,  which  you  muft  take  away  as 
foon  as  the  white  fumes  begin  to  rife,  becaufe  they  would 
undoubtedly  hurt  the  liquor  by  whitening  it. 

2.  To  every  one  quart  of  this  eflence,  perfectly  clear 
and  tranfparent,  add  fix  of  genuine  brandy,  and  one  of 
fpirit  of  wine,  with  one  of  boiling  water  that  has  been 
cooled  again,  in  which  laft,  juft  before  mixing  it  with 
the  other  liquors,  you  muft  introduce  one  quart  alfo  of 
clarified  fugar,  or  fyrup. 

3.  Make  this  mixture  in  a large  and  wide  glazed  pan, 
arid,  when  the  dofes  are  thus  introduced  together,  tafte 
the  liquor,  that  you  may  judge  whether  or  not  all  are 
right,  and  be  in  time  to  add  either  fome  more  eflence  of 
fennel,  or  fyrup  of  fugar,  or  brandy,  &c. — If  it  tafte 
bitter  or  rather  tart,  you  may  correct  that  defeft  by  the 
addition  of  a little  more  cold  water  which  had  boil- 
ed. 

4.  After  this,  bruife  half  a pound  of  fweet  almonds, 
which  put  in  another  pan,  with  five  or  fix  quarts  of 
crude  water,  and  boil  well  with  it,  then  ftrain  through 
a flannel  bag,  in  order  to  feafon  it  as  it  were,  by  pre- 
paring and  greafing  it.  When,  therefore,  the  bag  be- 
gins to  run  clear,  and  all  which  was  in  it  isalmoft  gone, 
fo  that  it  only  drops,  change  the  pan  under  it,  put  ano- 
ther clean  one,  and  pour  your  preparation,  fuch  as  men- 
tioned in  the  above  n.  3.  in  the  bag,  over  the  ground  of 
almonds  which  was  left  in.— Should  this  procefs  feem 
too  troublefome  to  you,  you  may  at  once  mix  the  half 
pound  of  bruifed almonds  in  your  liquor,  and  then  throw 
it  in  the  flannel  bag,  ftraining,  and  re-ftraining  it  over 
and  over  again  in  that  fame  bag,  till  at  laft  it  runs  clear ; 
to  aflift  it  even  in  which,  you  may  add  half  a pint  of 
pure  and  genuine  cow  milk.  But  in  obferving  the  firft 
prefcription,  there  refult  lefs  lye  at  the  bottom  of  the 
veflel  in  which  you  keep  it  for  ufe. 

5.  When  you  run  it  for  the  laft  time,  which  cannot 
be  before  it  runs  quite  clear,  obferve  to  put  a funnel  on 
the  mouth  of  the  pitcher  or  bottle  which  receives  it,  and 
over  it  a crape  in  order  to  retain  the  fpirits  which 
might  evaporate. 


ARTS  AND  TRADES . 


301 

6.  You  may  amber  afterwards  the  liquor,  with  a lit- 
tle powder  of  mufk  and  amber,  prepared  as  mentioned  in 
Art.  xxxvi.  of  this  chapter.  This  liquor  is  of  a fupe- 
rior  delicacy. 

LXII.  To  make  an  hypocras  with  water. 

Take  half  a pint  of  white  wine,\and  fix  times  as 
much  water  which  had  boiled  ; add  the  juice  of  two  le- 
mons, and  five  or  fix  quarters  the  juice  of  a Sevil 
i orange,  twenty  four  grains  of  cinnamon  j two  or 
three  cloves,  one  leaf  of  mace  5 one  pugil,  or  two  of 
bruifed  coriander  ; four  grains  of  whole  pepper  bruifed  ; 
one  quarter  of  a pound  of  golden  pipins  cut  in  dices  5 
half  a pound  of  fugar  ; half  of  a Portugal  orange  with 
a few  zefts,  and  a quarter  of  a pint  of~milk.  Mix  all 
f well;  and  two  hours  after  the  infufion,  ft  rain  it  through 
! a flannel  bag,  and  perfume  it  with  a little  prepared  pow- 
der of  mufk  and  amber.  Some,  however,  who  do  not  like 
I amber,  content  themfe-lves  with  increafing  only  the  dofe 
i of  cinnamon. 

LXIII.  Of  the  various  liquors  with  which  Hypocras 
may  be  made. 

You  can  make  hypocras  with  either  of  the  following 
liquors  ; viz.  Spanifli  wine ; M11  feat,  Rhyne-wine,  Her- 
mitage, Champaign,  &c.  adding  to  any  of  thefe  wines 
; the  fame  proportion  of  ingredients  as  above  preferibedy 
and  clarifying  well  afterwards  by  means  of  filtration. 

LXIV.  A rofiViis,  Turin  fafliion. 

In  three  quarters  of  a pint  of  orange-flower- water 
; put  to  infufe  a little  ftorax,  a little  mufk,  a little  am- 
ber. Twenty-four  hours  after  thefe  ingredients  have 
been  put  together,  fet  them  a-boiling  for  half  a quarter 
-of  an  hour  on  the  fire,  then  ftrain  it  through  a cloth. 
Add  next  a pint  of  genuine  French  brandy.  Should 
any  tartuefs  be  prevailing*  add  fome  honey  or  fugar  ac- 
C c 


3°  2 


SECRETS  CONCERNING 


cording  to  difcretion.  But,  if  you  chufe  to  have  it 
ltronger,  then  you  may  add  fpirit  of  wine  till  the  talte 
is  come  to  the  degree  of  Itrength  you  would  have  it. 

LXV.  An  admirable  oil  of  fugar. 

Rinfe  a matrafs  with  vinegar,  then  put  it  in  fome 
dry  powder  fugar,  or  lump  fugar  pulverifed.  Keep 
that  matrafs  on  hot  allies,  turning  and  whirling  it  round 
and  flat  ways,  by  means  of  the  neck  of  the  matrafs  which 
you  hold  in  your  hands  with  a cloth,  and  flop  it  not. 
The  effect-  is  Inch  : the  heat  occaflons  the  vapours  to 
rife  about  the  matrafs  ; which  by  turning  and  whir- 
ling it  as  afore-mentioned,  makes  the  fugar  which  is  in 
it  re-foak  and  imbibe  them  again.  This  operation 
difTolves  the  fugar,  and  reduces  it  into  a fort  of  oil. 

LXVI.  Another  oil  of  fugar,  without  the  affilt&nce  of 
fire. 

Take  a lemon,  which  hollow  and  carve  out  inward- 
ly, taking  out  all  the  pulp  as  Ikilfully  as  pollible.  Then 
fill  it  up  with  fugar- candy-  in  powder*  and  fufpend  it 
in  a very  damp  cellar,  with  a bafon  under  it.  There 
will  drop  an  exceeding  gooef  oil,  which  is  endowed 
with  the  molt  admirable  qualities  for  confumptive  peo- 
ple, or  them  v'ho  are  affedted  with  a difficulty  of  breath- 
*ng~ 

r Note.  A little  of  that  oil  in  liquors  gives  to  any  one 
of  them,  to  whic.h  it  is  added,  a very  fine  flavour. 

LXVII.  An  admirable  eflence  of  red  fugar. 

Pulverife  five  pounds  of  the  belt  double-refined,  or 
royal,  fugar  ; which,  when  done,  put  along  with  eight 
ounces  of  brandy  in  a large  matrafs,  over  a fand  bath, 
©iltil  fome  part  of  this  firlt,  on  a flow  fire  to  avoid  burn-' 
ing  the  fugar.  Re  put  the  diltilled  liquor  over  the  fu- 
gar again  in  the  matrafs.  Continue  to  diftil  and  pour 
the  liquor  again  in  the  matrafs  over  the  fugar  till  the 


i 


ARTS  AND  TRADES.  303 

fugar  becomes  red,  which  will  happen  at  the  feventh  or 
eighth  iteration  of  diftillation. 

2,.  Now  diftil  out  all  the  brandy,  and  on  the  remain- 
ing fugar  pour  common  water,  which  diftil  alio,  then 
add  fame  more,  continuing  fo  to  do,  till  you  have  drawn 
P out  all  the  tinfture  of  the  red  fugar. 

I 3.  Take  next  all  thefe  red  waters,  and  run  them 
through  the  filtering  paper,  then  diftil  the  phlegm  on  a 
gentle  fire  to  ficcity  (or  drynefs).  Put  again  this  diftil- 
led  phlegm  en  the  refidue,  which  place  al  together  in  a 
cold  cellar.  - You  will  find  i'ome  red  cryftals  which  pick 
up,  and  when  dry  pulverife  5 then  pour  brandy  over  to 
diftblve  that  powder.  Thus  you  will  have  an  admira- 
ble quintefience  of  fugar,  which  has  the  virtue  of  pre- 
ferying  the  radical  moiftnefs  of  the  infide,  and  our 
health. 

Note.  If  you  mix  a little  quantity  of  this  precious 
quinteffence  in  an/  liquor  or  cordial,  it  a very  fine  ad- 
dition to  it. 

LXVIXI,  Another  oil  of  fugar,  exceflively  good. 

Cut  off  the  end  of  a large  lemon,  of  which  fqueeze 
out  the  juice  ; then  fill  it  with  fine  fugar,  and  apply  to 
it  again  the  cut-off  piece.  Put  it  in  a clean  glazed 
pipkin,  which  place  over  a fire  of  charcoal.  The  fugar 
having  thus  boiled  one  quarter  of  an  hour  only,  put  it 
in  a bottle  ; it  never  will  congeal,  and  that  oil  is  good 
' for  the  ftomach,  colds,  catarrhs,  &c.  The  odour  and 
tafte,  are  both  exceflively  agreeable.  The  dofe  is  one 
table  fpoonful  at  a time. 

LXIX.  How  to  extract  the  effential  oil  from  any  flower. 

Take  any  flowers  you  like,  which  ftratify  with  com- 
mon fea  fait  in  a clean  earthen  glazed  pot.  When  thus 
filled  to  the  top,  cover  it  well,  and  carry  it  to  the  cel- 
lar. Forty  days  afterwards  put  a crape  over  a pan, 
and  empty  all  on  it  to  ftrain  theeffence  from  the  flowers 
by  preffure.  Bottle  that  efience  and  expofe  it  for  four 


3°4 


SECRETS  CON CE R NTNG 


or  five  weeks  in  the  fun,  and  dew  of  the  evening,  ns  j 
purify.  One  fingje  drop  of  that  eflerree  is  enough  to 
icent  a whole  quart  bf  liquor. 

LXX.  Eflence  of  jeflamine,  roles  and  other  flow- 
ers. 

1.  Take  rofes  of  a good  color  and  frefh  gathered. 
Pick  all  the  leaves,  which  expand  in  the  fhade  on  paper. 

For  two  or  three  days,  during  which  you  are  to  leave  | 
them  there,  afperfe  them  once  or  twice  a day,  morning 
and  evening,  with  rofe-water  ftirring  them  each  time, 
that  the  rofe-water  may  imbibe  and  penetrate  the  better 
the  leaves  of  thefe  flowers.. 

2.  When  this  has  been  performed,  put  them  in  a glafs, 

or  varnilhed  veflel,  which  flop  as  perfe&ly  as  you  can, 
and  place  in  the  corner  of  a ftable  plunged  in  the  hotted:  j 

horfe-dung,  'which  renew  three  times*  that  is,  every  five 
days.  A fortnight  after  this,  place  the  veffel  in  a bal-  j 
neo  maria:  adapting  a bolt-head  to  it  and  a receiver,  and 
lute  all  well.  Diftil  the  water,  on  which  you  will  ob- 
ferve  the  eflence  fwimming.  This  you  muft  divide  by 
means  of  a wick,  or  filtering  paper.  Put  the  eflence  in 

a glafs  phial  well  flopped. 

LXXI.  To  draw  an  oil  from  jeflamine,  or  any  other 
flowers. 

Soak  fome  fweet  almonds  in  cold  water,  which  renew 
ten  times  in  the  fpace  of  two  days  \ at  the  end  of  which, 
peel  them  and  make  one  bed  at  the  bottom  of  a veflel ; 
next  to  this  bed,  make  another  of  flowers,  and  thus  con- 
tinue to  make  flrata  fuper  flrata  with  your  almonds  and 
flowers,  till  the  pot  is  full.  Renew  and  change  the  flow- 
ers till  you  can  judge  that  the  almonds  are  perfectly  im-  ij 
pregnated  with  the  odour  and  fragrancy  of  the  flowers, 
tiien  extract  the  oil  by  the  prefs. 


ARTS  ANT)  TRADES . 


3°5 

LXXII.  To  draw  the  effential  oil  of  rofes. 

Pound  in  a mortar,  thirty  pounds  of  leaves  of  rofes 
with  three  pounds  of  common  decrepitated  fait  ; then 
put  all  in  a pot  well  luted,  which  fet  in  a cool  place. 
Fifteen  or  eighteen  days  after,  moiflen  well  this  matter 
with  common  water,  flirring  it  with  a flick  till  reduced 
into  a pap.  Then  put  it  in  an  alembickwith  its  refri- 
gerator. Make  a pretty  fmart  fire  which  will  fend  firft 
the  water,  but  next  will  come  the  oil  fufceptible  of  con- 
gealing by  cold  and  liquifying  again  by  heat.  One  or 
two  drops  of  that  oil  gives  more  fmell  a hundred  times  \ 
than  the  diitilled  water  from  the  fame  rofes. 

LXXIII.  The  oil  of  cinnamon.  . 

Bruife  firft  the  cinnamon  coarfelyin  a mortar,  and  put 
it  a-foaking  in  water,.  in  which,  add  a little  pounded 
tartar,  with  a table  fpoonful,  or  two  of  honey.  Eight 
or  ten  days  after,  place  the  veffel  on  the  fand  bath^ 
and  you  will  obtain  by  diflillation,  an  excellent  oil  of 
cinnamon.  .. 

LXXXV.  An  effence  of  jefTamine. 

Diffolve,  over  the  fire,  one  quarter  of  a pound  of 
fugar  in  a quarter  of  a pint  of  common  water.  After 
having  fkimmed  it,  boil  it  to  perfedt  evaporation  of  all 
the  water  ; then  take  it  off  from  the  fire,  and  fling  two 
handsfui  of  jefTamine  flowers  in  it.  Cover  the  veffel, 
and  one  or  two  hours  after,  flrain  the  effencf,  and  bot- 
tle it.  It  is  of  an  exceflive  agreeable  odour.  The  dofe 
h one  drop  only,  or  two  per  pint  of  liquors. 

LXXV.  Effence  of  Ambergrife,. 

Set  to  infufe  half  a dozen  of  lemon  peels  in  three  half 
pints  of  fpirit  of  wine,  and  fet  them  thus  in  a cold  place 
for  two  days,  in  a veffel  well  flopped.  After  that  time  . 
take. off  tire  peels,  which  fqueeze  through  a linen,,  - and... 


306  s EC  ret  s concerning 

put  as  many  freili  ones  in  their  dead,  which  reiterate* 
three  different  times.  When  you  take  off  the  laid  peels 
grind  three  grains  of  ambergrife  and  one  of  mufk, 
which  put  with  the  fpirit  of  wine  in  a matrafs  over  a 
gentle  hre  till  the  amber  is  perfectly  dilfolved.  There 
will  fall  fome  ground  at  the  bottom  of  the  matrafs,  de- 
cant the  clear  part  from  it  in  a bottle,,  and  keep  it  for 
ufe. 

Note.  This  effence  might  be  made  with  the  burning 
fpirit  of  rofes. 

LXXVI.  Effence  of  capon  and  other  fowls. 

Cure  the  infide  of  any  fowl  by  taking  away  all  the  en- 
trails. Fill  it  with.  lump-fugar  pulverifed  and  mixed 
with  four  ounces  of  damalk  raifins  per  fed  ly  ftoned.  Sew 
the  fowl  up  again,  and  put  it  in  a pipkin,  which  cover 
carefully  with  is  lid  and  lute  all  round  with  pafbe. 
Place  this  pot  in  an  oven,  when  the  bread  goes. in  and 
take  it  out  along  with  it.  Then  uncover  it,  and  drain  the 
liquor  through  a cloth,  with  expreffion  of  the  animal. 
This  effence  is  the  greated  redorative  for  old  or  enerva- 
ted people  likewife  to  haden  the  recovery  of  health 
after  long  illnefs..  The  dofe  is  two  large  table  fpoonf-. 
ful  early  in  the  morning  fading,  and  as  much  at  night 
three  orfonr  hours  after  fupper. 

LXXVII.  Virginal  milk.. 

1.  Take  one  ounce  and  a half  of  benjamin  ; florax  as 
much,  and  one  of  eadern  white  balm.  Put  all  in  a thick 
glafs-phial,  with  three  half  pints  of  fpirit  of  wine,  which 
pour  over.  Put  this,  in  digedion  over  hot  allies  till  the 
fpirit  of  wine  appears  of  a fine  retl  color,  then  it  is 
done. 

2.  To  ufe  it,  put  only  two  or  three  drops  of  it  in  half 
a glafs  tumbler  of  water,  and.it  indantly  turns  as  white 
as  milk. 

3.  Exteriorly  ufed,  it  whitens  the  fkin  if  you  wafli 
yourfelf ' with  it,  it  has,  likewife  the  fame  eded  upon. 


ARTS  AND  TRADES. 


3 °T 

teeth  by  rinfing  the  mouth  an  d rubbing  them  with  it. 
Interiorly  taken,  it  cures  the  heats  and  burning  of  the 
extinction  of  voice. 

LXXVIII.  How  to  make  the  Hipoteque. 

To  every  quart  of  water  you  want  to  employ,  put 
one  quarter  of  a pound  of  fugar,  which  boil  and  fkira  care- 
fully. Then  add  a few  cloves,  a little  cinnamon,  and 
fome  lemon  zefts,  which  boil  all  together  four  or  five 
minutes  longer,  and  ftrain  it  through  a cloth.  To  color 
it,  you  may  put  half  a pint  of  good  red  wine  to  each 
quart  of  wrater  you  have  employed  ; and,  to  give  it  a 
certain, piquant, you  may  again  add  a little  brandy  if 
you  like* 

LXXIX.  An  exceeding  good  ptifan. 

Boil  well,  in  fix  quarts  of  water,  one  pound  of  liquo- 
rife  root  ; to  which  you  may  add  one  handful  or  two  of 
coriander  feed,  and  a few  cloves.  Two  or  three  hours 
after  this  infufion,  ftrain  the  liquor  through  a cloth,  and 
keep  it  to  make  'ptifan,  when  you  want  it,  by  putting  a 
difcretionable  quantity  of  it  into  fome  common  water 
with  a few  lemon  peels  to  give  a pointe.  The  liquorice 
may  ferve  twice. 

LXXX.  How  to  color  any  fort  of  liquor. 

Bruife  into  a coarfe  powder  fome  fantalum  rubrum, 
which  put  into  a bottle  with  a difcretionable  quantity 
of  fpirit  of  wine  poured  over  in.  In  five  or  fix  hours 
time  the  tin&ure  will  be  very  high  ; therefore  it  will  be 
fit  |to  give  a#color  to  any  liquor  you  chufe,  by  pouring 
fome  of  it  into  the  liquor,  and  fhaking  it  till  you  find 
it  is  colored  to  your  liking. 

LXXXI.  A ladies  fine  rouge,  not  at  all  hurtful  to  their 
fkin  like  other  rouges,  wherein  there  always  enters 
njuture  cf  lead,  or  quick,  fiver* 


SECRETS  CONCERNING 


3cr3 

The  above  preparation  of  Tantalum  rubrum,  modified 
with  common  water  to  take  off  the  ftrength  of  the. 
fpirit  of  wine,  and  an  addition  of  one  clove,  a little, 
civet,  a little  cinnamon,  and  the  bulk  of  a filbert  of 
alum,  per  quarter  of  a pint  of. liquor  may.  be  ufed 
with  fafety  by  ladies  to  heighten  the  bloom  of  their 
face. 

LXXXII.  An  exceeding  fine  fmellmg  water,  made  at 
a very  fmall  expence. 

Take  two  pounds  or  two  quarts,  of  rofe  water  drawn 
by  diftillation  in  balneo  maria?,,  which  put  in  a large 
bottle  filled  with  frelh  rofe  leaves.  Sop  this  bottle  well 
with  a cork,  wax  it  and  cover  it  with  parchment,  then 
expofe  it  to  the  fun  for  a month,  or  fix  weeks  ; after- 
wards decant  the  liquor  into  another  bottle  in  which, 
for  every  one  quart  of  liquor,  add  two  grains  weight  of 
oriental  inufk,  and  cork  it  well.  This  water  is  of  a char- 
ming fragrancy,  and  lafts  a great  while  whatever  part  of 
your  body  you  may  rub  with  it.  It  even  communicates 
the  odour  to  them  you  touch  after  having  rubbed  your 
hands  with  it. 

LXXXIII,  The  receipt  of  the  Eau-imperial,.  or  impe-  - 
rial  water. 

1.  Set  a-drying  in  the  fun  fora  fortnight,  the  rindr 
of  twenty-four  oranges.  Then  pound  a quarter  of  a 
pound  of  nutmegs,  the  fame  quantity  of  cinnamon  and 
as  much  cloves.  Put  all  together  a-foaking  in  a large 
bottle  with  rofe  water^and  expofe  it  for  feventeen  days 
in  the  fun... 

2.  At  the  end  of  that  term  pound  one  p,ound  of  rofe 
leaves  which  have  been  gathered  two  days  before,  with 
two  handsful  of  fweet  marjorum,  two.  pounds  of  laven- 
der, two  handsful  of  rofemary,..  two  pounds  of  Cyprus,, 
two  handsful  of  hyffo.p,  as- much  wild  rofes  and  as  much 
betony . Put  all  thefe  together  by  themfelves  in  a bot- 
tle, well  ft opped?,  and  place  it. in  the.fua.  for.  two  days 


ARTS  AND  TRADES . 


309 

then  having  poured  fome  rofe  water  over  them,fet  them 
again  three  days  longer  in  the  lun. 

3.  When  all  this  is  done  have  an  alembic  ready,  in 
which  make  a bed  of  one  pound  of  rofes,  and  over  it 
another  bed  of  one  half  of  your  aromates  ; next,  ano- 
ther bed  of  one  pound  of  violets  of  march,  and  over  it 
a bed  of  the  other  half  part  of  your  aromates  with  a 
crucible  of  mu  Ik,  and  as  much  of  ambergrife.  Adapt  the 
receiver  to  the  bolt  head,  and  diflil  the  liquor  by  the 
gentle  heat  of  a land  bath. 

4.  When  the  water  is  entirely  diffilled,  let  the  vef- 
fels  cool,  and  having  nn luted  them,  put  on  the  fasces  a 
pint  of  role  water.  Lute  the  veffels  again,  and  diflil 
this  water  as  you  did  the  firft,  it  will  be  far  fuperior  to 
it.  Unlute  again  and  put  vinegar  in  the  Alembic  over 
the  fame  faeces,  and  diflil  it  likewife  as  you  did  the  pre- 
ceding waters.  That  vinegar  will  have  great  virtues, 
and  efpecially  that  of  preferving  you  againfl  an  air  in- 
fected by  contagious  and  peftilential  dii’orders. 

LX  XXIV.  The  receipt  of  the  fyrup  of  orgeat  of 
Montpellier. 

1.  Take  a pound  of  barley  which  you  foak  in  water'; 
and,  having  peeled  it  grain  by  grain,  make  a knot  of  it 
in  a bit  of  linen.  Put  this  knot  in  a pot  over  the  fire 
with  about  a quart  of  water.  After  having  boiled  it 
gently  three  or  four  hours,  put  into  the  water  one 
pound  of  fweet  almonds,  which  mix  and  dilute  well  in  it. 
Then  take  off  the  knot  of  barley,  which  you  pound  like 
the  almonds  and  mix  like  them  in  the  water.  Strain  all 
together  through  a piece  of  linen ; then  pound  the 
grounds  well  and  pour  all  the  water  over  it  again, 
which  ftir  all  together  and  ftrain  again.  This  water  will 
look  very  thick.  Put  one  pound  of  lump  fugar  in  powder, 
to  that  liquor,  and  boil  it  into  a fyrup  over  a moderate 
fire.  You  will  know  that  the  fyrup  is  done  to  its  right 
degree  if,  letting  one  drop  fall  on  the  back  of  your 
hand,  it  remains  in  the  form  of  a pearl.  Then  take  it. 
aff  from  the  fire?  and  when  cold;  give  it  what  flavour 


3io 


SECRETS  CONCERNING 


you  chufe,  whether  amber,  mufk  or  other  odour.  Such  is 
the  fyrup  of  orgeat,  which  you  bottle  and  keep  for  life. 

2.  To  make  the  draught  which,  in  coffee  houfes  or 
other  places  of  refrefhment,  is  called  orgeat,  put  at  the 
bottom  of  a decanter  half  an  ounce,  or  one  ounce,  of  that 
fyrup  and  put  common  water  over  it,  then  fiiake  the 
decanter  well  to  mix  the  water  and  the  fyrup  together. 
It  is  fit  for  drinking  directly.  In  the  fummer  you  may 
cool  it,  if  you  chufe,  in  a pailful  of  ice  and  water,  and 
you  may  add  fyrup,  or  water,  to  the  firfl  mixture,  ac- 
cording as  it  wants  to  make  it  agreeable  to  the  palate. 

LXXXV,  A receipt  to  make  an  imitation  of  coffee.  , 

1.  Take  any  quantity  of  fueh  beans  as  they  give  to 
horfes  among  their  oats,  which  put  into  a pan  to.  road 
over  the  fire  till  they  begin  to  blacken.  Then  take  a 
little  honey  w ith  the  point  of  a knife,  and  put  it  among 
the  beans  turning  them  well  with  it,  till  foaked  in  the. 
beans,  repeating  the  fame  procefs  feveil  or  eight  times, 
or  till  ia  fiiort  they  are  quite  black,  or  of  a very  deep 
brown  like  chefnut  color.  Now  take  them  off  from  the 
fire,  and  while  they  are  quite  burning  hot  put  for  every 
large  handful  of  fueh  beans,  half  an  ounce  of  cafia-mun- 
data,  with  which  imbibe  them  well  in  ftirringand  flick- 
ing them  in  the  pan  as  much  as  you  can,  and  they  are 
done. 

2.  Thefe  if  you  grind  in  the  mill  and  make  coffee  of, 
as  you  would  of  the  other,  it  will  have  the  fame  taffe 
and  flavour  as  the  true  Moca-coffee,  fo  as  not  to  be  dif- 
tinguiflied  from  it  by  the  greated  connoiffeurs. 

Note.  This  coffee  may  be  drank  either  thick  or  clear 
with  fugar  as  ufu'al. 

LXXXV1.  Another  way. 

Take  a quart  of  rye,  which  clean  and  road  as  the 
beans  in  a pan  till  of  a fine  brown,  then  grind  it.  To 
rife  it,  mix  it  half  and  half  with  the  true  coffee  and  make 
it  as  ufual,  by  putting  it  in  boiling  water  and  letting 
it  boil  five  minutes. 


ARTS  AND  trades. 


Note.  This  coffee  is  much  ufed  among  the  people  of 
quality  who  prefer  it  /to  the  pure  and  real  coffee  to 
ftrengthen  the  ftomach,  efpecially  when  taken  at  night 
before  going  to  bed. 

LXXXVII.  Directions  for  preparing  the  true  coffee. 

i.  True  coffee  muff  be  torrified  (vulgarly  roafted)  in 
an  iron  pan,  or  in  a glazed' earthen  pan,  over  a clear 
charcoal  fire  without  flames.  Turn  it  wuh  a wooden 
flick  wdiiie  it  is  on  the  fire,  to  make  each  grain  take  the 
roaft:  more  regularly  and  equally  ; and  fffake  it  now  and 
then  by  tolling  it  up  from  the  pan  into  the  air,  and  in 
the  pan  again.  It  is  well  and  fufficiently  roafted  when 
it  is  all  of  a dark  brown,  or  the  color  of  tan. 

2.  There  is  a much  better  method  of  roafting  it  which 
is  infinitely  iefs  troublel'ome  and  more  handy,  by  which 
coffee  is  excefiively  well  and  regularly  roafted.  It  is  by 
means  of  a certain  iron  drum  made  in  the  form  of  a la- 
dy’s muff-box,  with  a handle  at  one  end,  an  iron  peg 
at  the  other,  and  a latch-door  in  the  middle.  By  this, 
door  you  introduce  the  coffee,  which  you  fallen  in  by 
means  of  the  latch.  Then  propping  it  on  the  top  qf  a 
cha fill g.-di ill  made  on  purpofe,  in  which  there  is  a char- 
coal fire,  you  roaft  the  coffee  by  turning  the  drum  over 
it  with  the  above-mentioned  handle  j and  thus  the  cof- 
fee roafts  in  the  mod  regular  manner. 

3.  When  the  coffee  is  roafted,  you  grind  it,  in  fmall 
mills  which  are  made  purpofely  for  it,  and  the  powder 
you  keepciofely  confined  in  a leather  bag,  or  better  ftill, 
in  thole  leaden  boxes  of  Germany  with  a ferewing  lid. 
However  it  is  ftill  much  preferable  to  grind  no  more  at 
a time  than  what  one  wants  Jo  ufe  at  once. 

4.  The  liquor  of  coffee  is  made  by  putting  one  ounce 
of  that  powder  to  three  quarters  of  a pint  of  boiling 
water  to  make  three  full  difh^s,  or  four  fmall  ones  of 
coffee.  And,  after  an  infufion  of  five  or  ten  minutes,  du- 
ring which  it  is  kept  boiling,  the  coffee  is  fit  for  drink- 
ing. 


✓ 


312 


SECRETS  CONCERNING 


5.  Obferve  that  the  ffrength  of  the  powder  occafions 
-an  effervescence  in  the  water  when  you  put  it  in  boil- 
ing; therefore  to  avoid  that  inconveniency  which  would 
procure  the  lofs  of  the  moil  fpirituous  part  of  the  coffee, 
you  muff  take  the  water  from  off  the  fire  and  pour  fome 
into  a cup  fir  ft,  before  putting  the  powder  into  it,  then 
ffir  with  a long  handled  box  fpoon,  the  powder  in  the 
water,  avoiding  to  touch  the  bottom  of  the  coffee-pot, 
which  would  immediately  make  it  rife  and  run  over.  If 
however,  it  fhouid  maitgre  all  your  cares,  you  then  flop 
it  by  pouring  on  it  the  water  which  you  fpared  on  pur- 
pofe  for  it  in  the  cup  from  the  beginning.  Then,  bring- 
ing it  to  the  fire  again,  you  let  it  boil  gently,  as  we  faid 
before,  the  value  of  five  or  ten  minutes. 

6.  There  are  nice  people  who,  not  content  with  this 
plain  way  of  preparing  the  liquor  of  coffee,  make  the 
following  additions  to  it.  Firft,  they  pour  it  clear 
from  its  ground  into  a filver,  or  other  coffee-pot;  and 
taking  red-hot  tongs  from  the  fire,  melt  between  them, 
over  the  liquor  of  coffee,  two  or  three  large  nobs  of  fu- 
gar,  which  drop  from  the  tongs  into  it  ; then  they  ex- 
tinguifh.  the  tongs  themfelves  in  it  afterwards.  This  ce- 
remony gives  it,  it  muff  be  confefied,  an  admirable  fla- 
vour and  inoft  agreeable  taffe.  Some  put  fuper-addi- 
tionally  to  it  again  one  fpoonful  of  the  1110ft  perfect  dif- 
tilled  role-water.  This  laff  is  excefflvely  good  for 
head-achs  if,  while  boiling  hot,  filling  a cup  with  it 
and  putting  a tea  fpoonful  of  rofe-water,  you  fet  your- 
fielf  a-breathing  the  fumes;  and,  in  order  to  breathe  them 
more  perfectly,  throwing  an  handkerchief  over  your 
head  ; and  letting  drop  over  the  cup,  bring  it  round 
again  to  you,  while  you  keep  you  nofe  over  it.  Thus 
you  prevent  the  avaporation  of  the  fumes,  and  gather 
them  all  yourfelf.  There  is  not  fo  ftrong  a head-acli 
which  can  refill  this  operation. 

LXXXVIII.  Directions  for  the  preparing  of  tea. 

We  fhouid  not  have  offered  to  fpe'ak  here  of  the  me- 
thod of  preparing  the  liquor  of  tea  in  a nation  where  2* 


ARTS  AND  TRADES . 


3*3 


Jtbe  ladies  make  it  one  of  their  chief  talents  and  molt 
delightful  paft-time  and  amufement  $ and  where  it  is  fo 
generally  ufed,  and  become  in  fome  meafure,  fo  neceffa** 
ry  an  evil,  that  fuch  people  might  be  found  amongft  the 
lower  clafs  as  would  rather  renounce  one  meal  than  go 
without  their  tea  even  in  the  afternoon.  But  we  have 
to  mention  two  different  methods  of  preparing  that  li- 
quor, after  the  Japanefe  fafhion,  whence  the  belt  tea 
comes,  which,  to  fay  but  little  of  them,  feem  not  un- 
worthy of  our  notice,  and,  to  do  full  juftice  to  them, 
may  be  faid  to  have  a right  to  claim  preference  over  the 
Englilh  method  ; the  one  for  its  fuperiority  in  point  of 
flavour  ; the  other  for  its  advantage  in  point  of  eco- 
nomy'. 

The  firft  method  is  to  put  in  abafon  whatever  quan- 
tity of  tea  you  like  ; then,  pour  boiling  water  over  it : 
and  after  having  covered  it  a reafonable  time,  drink 
it  out  of  that  very c fame  bafon,  without  ever  adding 
any  frefh  water  to  the  tea  which  remains  at  the  bot- 
tom. 

2.  The  fecond  is  praclifed  by  the  economifts,  who, 
in  order  to  fpare  the  quantity  without  loflng  any  of  the 
flavor,  reduce  the  tea  into  an  impalpable  powder.  This 
powder  being  put  in  the  boiling  water,  incorporates 
with  it  in  fuch  a manner,  that  it  feenis  as  if  it  tinged 
it  only,  fince  nothing  fubfides  at  the  bottom.  By  this 
means  it  is  evident  that  a much  fmaller  quantity  is  re- 
quired of  this,  impalpable  powder  than  of  the  leaves 
themfelves  : therefore  that  one  pound  mu  ft  go  infinitely 
farther,  which  mu  ft  of  fome  be  advantage  in  a country 
where  duties  are  fo  immenfe  on  that  commodity. 

3.  The  French  who  have  no  notion  of  making  tea  one 
of  their  amufing  entertainments  and  periodical  objefls  of 
vifiting,  have  a very  bad  method  of  making  it.  As  they 
never  ufe  it  but  on  phyflc  days,  and  as  a phyfic  itfelf, 
they  indeed  make  At  as  they  would  any  preparation  of 
that  kind.  In  a coffee-pot  they  boil  firft  their  water  ; 
when  this  does  boil,  they  put  in  their  intended  quanti- 
ty of  tea,  and  let  it  throw  one  or  two  bubbles,  then 

D d 


SECRETS  CONCERNING 


3*4 

take  it  afide  from  the  fire  to  let  it  infufe  about  half  a 
quarter  of  an  hour,  after  which  they  drink  it  by  bafons 
full,  as  here  we  do  water  gruel,  to  afiift  the  phyfie 
and  promote  its  effect. 

Note.  Thofe  who  are  not  ufed  to  regular  and  daily 
drinking  of  tea,  have  not  a finer  and  more  powerful  re- 
medy againft  indigeflions  caufed  by  repletion  of  the  fto- 
mach,  or  excefs  of  eating.  One  bafon,  or  two,  of  ve- 
ry flrong  tea,  drank  hot,  will,  in  lefs  than  half  an  hour, 
irnftop  all  the  conduits,  and  free  all  the  pafifages. 

LXXXIX.  A receipt  for  making  of  chocolate. 

1.  DifTolve  in  a copper  pan  feme  pulverifed  royal- 
lump-fugar,  with  a little  orange  water.  When  the  fu- 
gar  is  turned  into  afyrup  throw  in  the  cocoa,  the  vanil- 
loe,  the  cinnamon,  Mexican-pepper,  and  cloves,  all,  and 
every  one  of  which,  ought  to  have  been  firfi  reduced  in- 
to an  impalpable  powder.  Stir  all  well  while  it  boils  ; 
and  when  you  judge  it  to  be  fufh’ciently  done,  pour  the 
pafte  on  a very  fmooth  and  polillied  table,  that  you 
may  roll  it  and  give  it  whatever  form  and  fiiape  you 
like. 

2.  To  drink  it  you  prepare  it  with  either  milk  or  wa- 
ter, in  which,  when  boiling-hot,  you  firfi  difiolve  it, 
then,  with  a box-mill,  made  on  purpofe,  with  a long 
handle,  you  mill  it  to  froth  in  the  pot  in  which  it  is  a- 
rinaking,  and  pour  it  afterwards  in  cups  to  drink. 


Secrets  relative  to  the  Confectionary 
Business. 


I.  Preferved  nuts, 

i,  ATHER  thenutsatMidfummer,  or  thereabouts, 
\JT  that  is  to  fay,  before  the  woody  fhell  begins  to 
harden  under  the  green  rind.  Cut  open  and  throw  off 
that  green  rind  : and  throw  immediately,  as  you  do  it, 
the  nut  into  a pailful  of  cold  water,  to  prevent  its 
blackening.  When  all  are  ready,  boil  them  four  or  five 
minutes,  and  throw  the  firft  water  away  becaufe  it  is  bit- 
ter. Put  freih  water,  which  boil  again  and  throw  away 
as  the  firft,  and  repeat  this  operation,  a third  and 
fourth  time,  if  required,  to  take  off  all  the  bitternefs 
of  the  nuts. 

2,.  After  they  have  boiled  in  their  lafi:  water,  take 
them  out  and  throw  them  in  cold  water  for  fear  they 
fhould  turn  black  {till.  From  this  water  change  them 
again  -into  another,  cold  likewife,  in  which  you  are  to 
put  them  one  by  one,  as  you  take  them  from  the  firff, 
and  preffing  them  between  your  fingers  to  purge  them 
from  all  the  bitter  water  they  might  ftill  contain. 

3.  Now  make  a fyrup  as  ufual,  in  which  boil  fome  le- 
mons peels  for  the  fake  of  fragrancy  only,  taking  them 
all  out  after  a few  minutes  of  their  being  in,  then  put 
the  nuts  in  their  Head  which  leave  to  boil  in  the  fyrup  as 
long  as  you  think  proper. 


3x6  SECRETS  CONCERNING 

% 

Note.  Some  add  a few  cloves  in  the  fyrup  ; but  they 
ihould  be  very  fparing  in  doing  it,  as  this  ingredient 
might  tinge  the  nuts  in  black. 

II.  Orange-flower  pafte. 

x.  Boil  in  four  quarts  of  water  one  pound  of  the 
bare  leaves  of  orange  flowers  well  picked.  When  thele 
are  deadened  and  foftened  by  this  boiling,  take  them 
out.  with  a Ikimmer  and  fet  them  to  drain.  Then 
pound'  them  in  a mortar  with  the  juice  fqueezed 
out  of  two  lemons,  more  or  lefs  according  to  your 
tafte. 

2,  In  the  juice,  which  Ilia  11  come  from  thefe  flowers 
bjr  pounding,  diflolve  one  pound  of  fugar,  and  put  the 
pafte  in.  Stir  it  a little,  then  let  it  cool,  and  lhape  it 
afterwards  to  your  liking. 

III.  Pafte  of  Jeflamine. 

Have  one  quarter  of  a pound  of  jeflamine  flowers,  and 
pick  them.  Boil  them  next  in  ,water  till  foftened,  and 
they  have  given  their  odour  to  it.  Then  take  the  flowers 
out,  which  drain,  and  pound  afterwards  in  a marble 
mortar.  Put  fugar  in  the  water,  and  boil  it  to  a furup  % 
put  the  pafte  and  fpirit  in,  whitest  boils  for  two  or  three 
minutes.  Now  take  it  out  and  lhape  it  as  you  would  like 
to  have  it, 

IV.  Apricot  pafte. 

Boil  one  pound  and  a half  of  fugar  into  a fyrup.  Put 
in  three  pounds  of  apricots,  deterged  of  their  Ikin,  and 
pounded  in  a marble  mortar,  &c».  Then  proceed  as  above 
for  the  reft,  obferving  only  to  chufe  the  ripeft  apricots, 
you  can  fhd* 


ARTS  AND  TRADES . 317 

V.  Currant  pade. 

1.  weigh  ten  pounds  of  currants,  which  put,  into  a 
pan  with  one  of  clarified  fugar.  Skim  them  while  on 
the  fire,  and  after  they  fliall  have  boiled  a while,  drain 
them  on  a fieve,  then  (train  them. 

2..  Now  put' this  liquor  again  in  the  pan  and  boil  it, 
adding  more  fugar  in  powder,  till  co-n  fumed  and  wailed 
to  the  confidence  of  a pafte.  Then  form  the  pafte  in  the 
(shape  you  like,. 

VI.  * A verjus-pafte. 

Chufe  verjus  half  ripe  ; cure  it  from  all  (tones,  and 
put  it  in  a pan  on  the  fire  with  a pint  of  water  to  every 
three  pounds  of  fruit.  After  five  minutes  boiling  take 
it  out  and  drain  it.  Squeeze  it  through  a fieve,  then 
wade  it  to  thick.nefs  for  a pade.  Now  boil  as  many 
pounds  of  pulverifed  lump  fugar,  to  a fyrup  as  there 
are  of  fruit.  When  done,  abate  the  fire,  and  add  the 
fruit  pade  to  the  fyrup,  continuing  to  concod  all  toge 
ther  on  that  mild  fire  for  a while.  Then  give  the  pade, 
as.  l'oon  as  it  is  come  to  a proper  confidence,  what  fiiape 
and  form  you  like. 

VII.  How  to  make  fy.rups  with  all  forts  of  flowers 
which  (hall  be  pofiefied  of  all  their  tafle,  flavour  and 
fragrancy.. 

1.,  Heat  in  a.,  pan  about  half,  a pint  of*  water,  then 
put  it  in  fugar  in  the  proportion  to  the  quantity  of  flow- 
ers you  may  have;  boil,  (kirn  and  thicken  it  to  a proper 
confidence.  When  done  put  your  flowers  in  a glazed 
veflel,  and  cover  it  over  with  a linen,  through  which 
pouring  the  fyrup,  you  drain  this  upon  the  flowers. 
Thefe  being  thereby  quite  deadened,  put  all  together 
again  in  the  fame  piece  of  linen,  and  drain  it  again  in 
another  yeflel  fqueezing  well  the  flowers.  Then  bottle 

* See  p.  285.  Art.  xviiia 
D d 5U 


SECRETS  CONCERNING 


! 


3l8 

this  fyrup,  and  keep  it  for  ufe  well  (topped.— Whenever 
you  want  to  give  the  flavor  of  thofe  flowers  to  any  li» 
quor,  you  fweeten  it  with  this  fyrup— To  every  four 
ounces  of  flowers,  the  quantity  of  fugar  requisite  to 
make  that  fyrup  is  generally  one  pound  and  a half — Ob- 
serve that  all  flowers  whatever  mult  be  well  picked  of 
all  their  cups,  ftaminas,  &c.  and  nothing  but  their  leaves 
ought  to  be  made  ufe  of. 

VIII.  Rafpberry  fyrup. 

Malli  the  rafpberries,  aud  dilute  them  with  a mode-  I 
rate  addition  of  water,  then  (train  them  to  divide  the 
thick  from  the  clear  part.  To  every  quart  of  this  j 
clear  liquor  put  one  pound  of  lump  fugar  pulverifed, 
and  boil  altogether  on  the  fire  in  the  preferving  pan. 
Skim  and  clarify  carefully  the  fugar,  according  to  art 
with  the  white  of  an  egg  beaten  in  water.  When  the 
fyrup  is  come  to  its  right  degree,  (which  you  may 
know  if,  by  throwing  a drop  of  it  in  a glafs  of  water, 
the  drop  finks  whole  to  the  bottom,  and  fixes  itfelf  there, 
without  running  out  along  with  the  water,  when  you 
throw  this  way)  ; take  it  ofF  from  the  fire,  and  let  it 
cool  till  fit  for  bottling. 

IX.  Apricot-fyrup. 

Cut  in  fmall  bits  fix  pounds  of  very  ripe  aprieots, 
which  boil  afterwards  in  a gallon  of  water  till  they 
are  all  reduced  almoft  to  a pulp.  Let  them  cool,  then 
fqueeze  them  through  a fieve.  Now  drain  again  this 
liquor  through  the  jelly-bag,  and  put  it  in  the  preferv- 
ing pan  on  the  fire,  with  four  pounds  of  fugar.  Skim, 
clarify,  and  boil  the  whole  to  a fyrup,  which  try  as 
above-dire&ed  in  a glafs  of  water  ; and  when  done,_  let 
it  cool,  and  Lottie  it  to  keep  for  ufe*. 


ARTS  AND  TRADES. 

X.  The  verjus  fyrup. 


3*9 


Have  verjns  in  grapes,  which  pick  out  of  its  "(talks? 
and  pound  in  a marble  mortar.  Strain  it  through  a fieve 
fir  ft,  tHen  through  a jelly-bag  to  get  it  finer.  To  two 
quarts  of  this  juice,  which  put  into  a preferving  pan,  add 
four  pounds  of  fugar,  and  boil  it  according  to  art  to  a. 
of  fyrup. 

XI.  A general  manner  of  making  fyrups,  applicable 
to  almoft  all  forts  of  fruits,  efpecially  currants. 

Pick  a quantity  of  red  currants  of  all  their  (talks, 
and  fqueeze  them  through  a fieve  in  a commodious  veffeL 
Carry  this  veflel  to  the  cellar  placing  it  on  a (tool,  or 
any  fufpended  fhelf  from  the  ground  ; and,  after  that 
juice  fiiall  have  worked  three,  or  four  days,  (train  it 
through  a Yieve  in  another  veftel,.  then  through  the 
flannel  bag  to  get  it  as  clear  as  poflible. 

2,.  Now  for  every  two  , quarts  of  fuch  liquor,  have 
four  pounds  of  fugar,  which  put  in  a preferving  pan, 
and  melt  over  the  fire,,  with  a little  cinnamon  water  to 
help  the  diftolution  of  it.  Boil  it  thus  to  the  confidence 
of  caramel,  without  however  burning  it  ; and,  when  at 
that  degree,  pour  through  the  holes  of  the  (kimmer,  the 
meafured  liquor  which  you  muft  boil  alfo  to  a perfeft 
fyrup  accordingto  the  a'fore-prefcribed  trials.  All  thisbe- 
ing  well  executed,  take  it  off,  let  it  cool,  and  bottle  it 
for  ufe. 

Note.  All  forts  of  fyrups,  fuch  as  cherries,  rafpber- 
ries,  and  others,  may  be  made  in  the  fame  manner,  with 
this  difference  only,  that  they  are  not  to  be  put  to  work 
in  the  cellar,  but  employed  direftly  as  foon  as  the  juice  is 
fqueezed  out  of  the  fruits. 

XII.  To  make  liquid  currants -jam. 

Pick  four  pounds  of  currants,  and  clear  them  of 
their  ftalks*  Put  afide  two  pounds  and  a half  of  them 
in  a dilhj.  and  fqueeze  the  other  one  pound  and  a half 


3*0- 


S EC  RETS  CO  NCE  R NJNG 


remaining.  ,Now,.  in  a preferving,  pan,  difTolve  four 
^ pounds  of  fugar  ; and,  when  come  to  a fyrup,  put  in 
the  two.  pounds  and  a half  of  whole  currants  along 
with  one  pound,  and  a half  of  juice  of  the  fame,  which 
boil  altogether  to  perfe&ion. 

XIII.  To  make  the  fame  with  cherries. 

Have  two  pounds  of  the  fined:  cherries,  from  which 
take  off  both  tail  and  Hones.  Prefs  out  the  juice  of 
them,  and  put  it  in  a preferving  pan  with  a pint  of  wa- 
ter, and  four  pounds  of  fugar.  Boil  all  together  to 
thicknefs,  then  add  fix  other  pounds  of  the  fineft  cher- 
ries, from  wrhich  the  tails  only*,  and  not  the  ftones-> 
have  been  picked.  Boil  all  to  a fyrup,  “and  when  this 
{lands  the  trial  of  the  glals.of  water,  as  mentioned  above,, 
all  is  done,,  and  fit  for  potting.. 

XIV.  Another  way  to  preferve  cherries,  with  or  with- 
out (tones.. 

Put  eight  pounds  of  cherries,  either  with  or  without 
their  ftonesr  in  an  earthen  pan  over  a very  moderate 
charcoal  fire,  to  evaporate  their  fuperfluous  moifcnefs 
which  to  obtain,,  you  keep  incefiantly  ftirring,  taking 
care  to  avoid  malhing  them.  Then  add  four  pounds  of 
lump  fugar  pulverifed,  in  which  continue  to  llir  the  cher-. 
ries,  and  boil  all  fo  that  the,  bubbles  fhould  .cover  the 
'fruit,  and  that  the  fyrup  might  hereby  be  ikimmed'tHl 
done  to  perfection,  which  you  know  when  a drop  of  it 
put  on  a plate  runs  with  difficulty,  being,  cold  ; then  the 
cherries  are  fit  to  pot. 

XV.  To.  make  the  liquid  rafpberry.jam. 

Boil,  to  a flrong  fyrup^  four  pounds  of  fugar.  When  - 
done,  take  the  pan  out  of  the  fire,  and  put  in  four  pounds 
of  rafpberries  well  picked,  and  not  mafhed  in  the  leaft. 
Put  them  in  gently  at  fir  ft,  and  with  a very  particular 
care, 4 for  fear  of  fqueezing,  them,  for,  when.  the.  heat  .ait 


ARTS  AND  TRADES. 


321 

the  fyrup  has  once  feized  them,  they  are  not  fo  apt  af- 
terwards to  break.  Stir  them  therefore  a little  in  the 
fugar,  and  when  they  have  thrown  in  their  juice,  put 
them  again  on  the  fire,  to  com  pleat  and  perfect  the  mak- 
ing of  the  fyrup,  according  to  rules  and  proper  trials,. 

XVI,  The  verjus- jam. 

1.  Open  four  pounds  of  verjus  in  grapes,  with  a pen- 
knife ; and,  with  the  fame,  pick  out  all  the  ftones. 
Throw  thefe  grains,  as  you  do  them,  into  a bowl  of 
clean  and  frefli  water.  When  all  is  done,  take 'them 
out  again  with  a fkimmer,  and  put  them  a-draining  in 
a fieve,  whence  throw  them  next  into  a pan  of  boiling 
water. 

2.  While  this  is  in  the  water,  let  it  not  boil  but  only 
fiinmer  : and  when  the  verjus  begins  to  fwim  oh  the  top 
of  the  water,  take  it  off  directly  from  the  fire,  and  co- 
ver it  with  a cloth  to  cool  gently,  while  you  diffolve? 
boil,  and  clarify  four  pounds  of  fugar  to  a fyrup. 

3.  A little  while  before  the  fyrup  is  ready,  fet  your 
verjus  a-draining  in  a fieve,  then  throw  it  in  the  fu- 
gar, when  this  is  done  to  the  proper  degree.  Continue  to 
keep  up  a gentle  and  regular  fire,  till  you  fee  the  ver- 
jus taking  a good  green  : and,  when  that  is  the  cafe, 
give  it  a good  brifk  fire,  and  finifh  it  quickly,  elfe  it 
would  firft  turn  black,  and  then  yellow.— Take  care  al- 
fo  not  to  do  the  furup  too  much,  for  it  would  be  apt  to 
eandy. 

XVII.  The  fame  with  powder  fugar. 

1.  If  you  want  to  do  the  fame  with  powder  fugar  af- 
ter the  verjus  is  picked,  and  the  ftones  taken  out  as  be- 
fore, it  mull  not  be  thrown  in  the  cold  water,  but  in  a 
dry  preferving  pan  only,  not  to  lofe  the  juice  which 
comes  out  of  it  when  cut. 

2.  Then  to  every  one  pound  of  verjus  add  another  of 
fugar,  fuch  as  we  mentioned,  you  powder  this  over  the 
Yfrjus.  which  is  in  the  pan,  and  let  all  on  a gentle  fire^ 


321 


SECRETS  CONCERNING 


on  which  it  can  only  fimmer  and  not  boil.  This  will 
make  it  some  very  fine  and  green,  when  you  muft,  a$ 
in  the  preceding  receipt,  be  very  expeditious  in  fi- 
ni filing  it,  for  the  fame  reafons  therein  mentioned  al- 
ready. 

XVIII.  Peeled  verjus. 

Peeled  verjus  is.  made  as  follows.  Chufefome  fine  ripe 
verjus,  which  peel  carefully  with  'the  point  of  a penknife 
and  ftone,  then  throw  it  into  a dry  bowl,  to  preferve  the 
juice.— -Then  ditTolve,  boil  and  clarify, according  to  art, 
as  many  pounds  of  fugar  as  you  have  of  fruit,  in  which,, 
when  done  to  the  confidence  qf  a fyrup,  throw  in  the 
verjus  from  the  bowl.  Stir  and  boil  it  gently,  till  it 
turns  green,  and  finilh  it  with  fpeed.  Let  it  cool,  and 
put  it  in  very  dry  pots. 

XIX.  To  preferve  March,  double  or  fingle,  violets. 

Have  one  pound  of  violets,  gathered  on  the  fame  day, 
before  the  riling  of  the  fun  ; and  pick  them  well  of  all 
their  tails  and  green  which  is  about  them.  Then 
make  a fyrup  with  two.  pounds  and  a half  of  fugar  cla- 
rified, &c.  In  this  fyrup,  while  boiling,  throw  the 
violets  and  plunge  them  ail  well  under  the  rifingbubbles 
of  the  fugar.  Let  them  not  boil  more  however  than 
five  or  fix  minutes*  for  fear  they  .fhould  lofe  their  color. 
And  by  this  method  they  are  done  to  perfection  for 
them  who  want  a liquid  preferve.  But  whoever  wants 
a dry  preferve  of  the  fame,  mufb  attend  to  the  follow- 
ing prefcription. 

XX.  To  make  a dry  preferve  of  the  fame  violets. 

When  you  want  to  make  a dry  preferve  of  March-vio- 
lets, whether  double  or  fugle,  you  niuft,  as  foon  as  they 
are  come  to  the  degree  we  juft  now  mentioned  to  make 
them  liquid,  take  them  out  immediately  from  the  hre, 
and  while  the  fugar  is  ft  ill  boiling,  take  the  violets  out 


ARTS  AND  TRADES . 


3*3 


*f  it  with  a fkimmer,  and  put  them  a-draining  in  a fieve, 
calender,  or  table  cloth,  till  they  are  cold.  Then  put 
them  in  another  pan  over  a very  How  charcoal  fire,  fur- 
ring them  inceflantly  with  your  hand,  for  the' f pace  of 
two  hours,  or  thereabouts,  and  powdering  over  them, 
at  distances  of  times,  feme  of  the  finefc  royal  loaf  fugar, 
in  fmall  quantities  at  a time,  in  order  to  dry  and  candy 
them. 

XXL  Another  way  to  make  them  liquid. 

If  you  want  to  make  the  bed:  ufe  of  the  fame  clarified 
fugar,  which  ferved  to  make  dry  preferved  violets,  you 
may  do  it  by  putting  half  a pound,  or  thereabouts,  of 
thefe  flowers  in  the  lame  fy nip  then  boiling  on  the  fire, 
and  there  let  them  foak  and  lye  for  five  or  fix  minutes, 
they  will  then  be  liquid  as  in  Art.  xix. 

XXII.  To  preferve  apricots,  when  neither  too  ripe 
nor  too  green. 

Chufe  a quantity  of  apricots,  juft  turned,  but  not 
ripe,  and  the  fruit  of  which  has  Hill  all  its  hardnefs 
and  greennefs.  Take  out  the  Hones,  by  means  of  a 
fmall-bladed  knife,  or  Hick,  which  introduce  at  the 
point  of  the  apricot,  till  you  feel  the  Hone,  and  then 
pufli  to  make  it  come  out  at  the  tail.  When  you  have 
thus  prepared  four  pounds  of  them,  (weighed  after  Hon- 
ing) have  a large  and  wide  pan  of  boiling  water  on  the 
fire,  in  which  throw  them  in  order  to  blanch  them,  tak- 
. ing  great  care  that  they  fliould  not  fpot  in  the  water. 
When  blanched,  take  them  out  with  a fkimmer,  and  fel 
them  a-draining  on  a fteve.  Tjien  boil  and  clarify  four 
pounds  of  fugar,  and  make  it  into  lyrup.  When  done,  take 
it  out,  and  put  it  in  your  apricots  foftly,  one  by  one. 
Then  fet  them  again  on  the  fire,  and  give  them  two  or 
three  bubbles.  As  loon  as  after  which,  take  the  pan 
from  the  fire,  and  let  them  cool.  By  this  means  they 
throw  off  their  fuperfluous  moiflnefs  and  take  the  fugar. 
A certain  while  after,  that  is,  when  cold,  take  them 


3M 


SECRETS  CONCERNING 


from  the  fugar  with  a Hammer,  and  fet  them  a-draining, 
while  you  put  the  fyrupon  the  fire  to  boil.  When  drain- 
ed put  them  again  into  the  boiling  fyrup,  and  give  them 
five  or  fix  bubbles  more,  after  which  let  them  reft  two 
or  three  hours  in  the  fyrup  as  they  are,  or  even  till  the 
next  day  if  you  like  it,  at  the  end  of  which  term  you 
may  pot  them  in  that  ftate. 

XXIII.  How  to  make  a dry  preferve  of  them. 

When  you  want  to  make  them  in  dry  preferve,  or 
what  is  called  mi-fucre,  you  mull  always  proceed  from 
beginning  to  end  as  above-directed,  till  the  time  they 
are  fit  for  being  potted  in  liquid,  inftead  of  which  you 
take  them  again  once  more  out  of  the  fyrup,  and  fet 
them  a-draining,  then  range  them  on  Hates  at  regular 
diftances,  fo  that  they  may  not  touch  one  another. 
When  thus  prepared,  powder  on  them,  through  a filk 
Sieve,  fome  of  the  finefl  loaf  fugar  pufverifed,  and  put 
them  in  the  ftove  to  dry.  Whsn  dry  on  that  fide,  take 
them  out  from  the  flates,  and  turning  them  the  other 
fide  upwards  on  a ficve,  or  fome  lort  of  fmall  light 
willow  grates  made  on  purpofe  $ powder  them  again 
with  fugar  as  before,  and  when  equally  dried  and 
cooled,  you  may  put  them  in  boxes  with  white  brown 
paper. 

Note.  Some  like  to  have  them  done  in  halves,  other- 
wile  called,  in  genteel  term  ot  art,  en-oreilles,  (in  ears), 
•which  changes  nothing  in  the  procefs  of „ the  operation, 
but  that  of  opening  them  in  two  from  the  beginning. — 
All  forts  of  plumbs,  and  the  peach,  admit  of  the  lame 
mode  of  operation,  to  make  their,  into  dry  or  liquid  pre- 
serves, either  whole,  or  in  ears. 

XXIV.  To  preferve  green  apricots. 

I.  Gather  yourfelf  ydur  apricots  when  green,  that 
you  may  be  fure  they  are  all  very  frefh,  and  have  not 
•had  time  to  wither.  Then  pound  fome  fait  in  a mor- 
tar and  make  it  as  fine  as  you  poffibly  can,  and  putting  a 


ARTS  AND  TRADES. 


325 


handful  of  this  fait  in  a napkin,  with  as  many  apricots 
as  you  think  you  can  well  manage  ; fold  the  napkin, 
lengthways,  bringing  the  long  fides  of  it  over  the 
apricots,  and  taking  the  ends  of  it  gathered  one 
in  each  hand,  fhake  and  roll  them  backwards  and  for- 
wards with  the  fait  in  the  napkin,  adding  one  fpoonful 
or  two  if  requifite,  of  vinegar,  which  pour  over 
them  when  thus  agitated.  This  procefs  is  with  in- 
tention of  curing  them  of  their  down,  and  when  that 
is  obtained,  throw  them  in  cold  water  to  wafii  them  well, 
and  continue  fo  to  do  with  the  reft,  till  they  are  all  done, 

2.  After  having  thus  well  walked  them  in  that  firft: 
water,  put  them  into  new  cold  water,  to  wadi  them  well 
in  it  over  again,  after  which  put  them  a-draining  on  a 
fieve.  Then  boil  fome  water,  and  throw  them  in,  where- 
in they  are  to  be  kept  boiling  till  they  become  foft,  and 
which  you  take  care  to  try  now  and  then,  by  taking 
one  or  two  with  the  Ikimmer,  and  thrufting  in  a wood- 
en toothpick,  or  very  fine  Ikewer  ; if  this  get  an  eafy 
admittance  in  the  apricots,  they  are  fufficiently  done. 
Now  take  the  pan  from  the  fire  without  delay,  and  with 
the  Ikimmer,  take  the  apricots  from  that  boiling  water 
into  fome  cold. 

3.  When  your  apricots  are  in  this  filiation,  make  a 
fyrup,  by  diffolving,  boiling,  and  clarifying,  according 
to  art,  as  many  pounds  of  fugar  as  you  have  got  fruit, 
and,  having  put  in  your  apricots,  let  them  boil  very 
gently.  They  will  immediately  turn  of  a very  fine  green, 
Youmuft  not  prefs  on  the  finifliing  of  them;  on  the  con- 
trary, take  them  off  from  the  fire,  and  give  them  a cou- 
ple of  hours  reft,  during  which  they  foak  in  the  fyrup, 
throw  off  their  moiftnefs,  and  take  the  fugar.  After  they 
have  thus  refted  a while,  fet  them  again  on  the  fire,  and 
finifli  them  as  faft  you  can,  that  they  may  preferve  their 
greennefs. 

Note.  There  are  fome  people  who  get  the  down  off 
the  apricots  by  means  of  a lye  made  with  greenwrood, 
or  pearl  allies,  in  which  they  wafii  them  once  firft,  and 
then  twice  afterwards,  in  other  pure  and  clean  cold 
water.  But  the  firft  method  we  have  recommended 
E e 


32.6  SECRETS  CONCERNING 

with  fait,  is  the  bell:,  the  moft  expedition?,  and  that 
which  procures  them  the  fineft  green. — When  you  want 
your  preferve  to  keep,  you  cannot  do  your  fyrup  with 
lefs  than  pound  for  pound  of  fugar  with  fruit  ; but  if 
they  be  not  to  keep,  a little  lefs  may  do. 

XXV.  To  make  the  Cotignac  liquid. 

Suppofe  you  to  have  fifteen  pounds  weight  of  quinces, 
you  mult  have  three  pounds  of  fugar,  and  a gallon  of 
water,  all  of  which  you  manage  as  follows. 

i.  Pare  the  quinces  and  cut  them  (mail,  after  having 
taken  away  the  cores  and  kernels.  Put  your  gallon  of 
water  a-boiling,  then  put  them  in,  and  let  them  boil 
there,  till  reduced  alm.oft  to  a pulp.  Strain  all  through 
a cloth,  and  fqueeze  it  in  a bowl.  When  done,  let  it 
on  the  fire  in  the  prefervin  g pan,  with  four  pounds  of 
fugar,  andboilit  gently,  till  taking  fome  with  the  fkim- 
mer,  and  letting  it  fall  on  a plate,  it  fliall  rife  up  like  a 
jelly.  Then  pulh  on  the  fire,  and  in  five  minutes  after- 
wards the  Cotignac  is  done. 

Note.  If  you  put  the  peel  and  knernels  into  a knot, 
and  boil  them  in  that  manner  in  the  water,  the  jam  will 
fo oner  be  red. 

XXVI.  Another  way. 

Pare  fome  pounds  pf  quinces,  which  cut  into  bits,  and 
put  in  the  preferving  pan,  with  a fufficient  quantity 
of  water  to  foften  them  by  boiling  gently.  Then  add  four 
pounds  of  lump  fhgar,  and  continue  boiling  the  whole 
till  it  is  half  done.  When  this  is  the  cafe  flrain  all 
through  a calender,  and  put  it  again  in  the  fame  pan 
over  the  fire  to  boil  it  to  perfection,  which  you  know, 
when  by  ftirring  the  jam  hard,  you  may  fee  the  bottom 
of  the  pan  quite  plain,  and  entirely  uncovered.  Then 
it  is  time  to  take  the  pan  from  the  fire,  to  let  it  cool 
and  pot  the  marmalade. 


ARTS  AND  TRADES . 327 

XXVII.  How  to  make  the  caramel. 

I Boil  fome  fugar,  till  it  be  almoft  in  powder  : then, 
j for  every  half-pound  of  fugar,  throw  in  one  ounce  of 

Ifyrtip  of  capillaire,  and  immediately  throw  the  whole  in- 
to cold  water. 

XXVIII.  To  make  Raifinet. 

Take  any  quantity  of  black  grapes,  thebeft  and  theri- 
peft.  Pick  the  grains  from  the  (talks,,  throw  away  thefe, 

I and  fqueefe  the  others  between  your  hands,  and  put 
I both  the  hudds  and  the  juice  in  the  preferving  pan,  to 
boil  on  a clear  and  fmart  fire.  Neglect  not  to  ftir  well 
this  liquor,  all  the  while  it  is  a-boiling,  with  a wooden 
fpatula,  for  fear  it  illould  burn  at  bottom.  When  you 
| perceive  it  may  have  Wafted  a third,  or  thereabouts, 

;!  ftrain  it  through  a fheer-cloth,  to  exprefs  well  all  the 
j juice  out  of  the  hudds,  which  laft  throw  away.  Put  your 
1 juice  again  into  the  pan  to  boil,  and  fkim  it,  ftirring 
I as  before  with  the  fpatula,  efpecially  towards  the  end 
j)  when  it  begins  to  thicken.  To  know  when  it  is  done, 
jj  put  fome  on  a plate,  and  if,  by  cooling  it  becomes  folid, 
it  is  a fign  it  is  fulnciently  done.  Then  is  the  time  to 
j|  take  it  off  from  the  fire,  and  let  it  cool,  after  which 
!:  you  put  it  into  ftone  jars. 

XXIX.  To  preferve  quinces  in  red. 

1.  Chufe  the  moft  even  quinces  not  ftony,  and  vul- 
garly called  female  quinces.  Cut  them  into  four,  or 
I eight  quarters  as  you  like  beft,  then  pare  and  core  them. 

If  you  meet  any  ftones  in  the  quarters  cut  then  off  too. 

1 In  proportion  as  you  prepare  them  thus,  throw  them 
into  cold  water.  Save  the  peels  and  cores  : and  mixing 
among  them,  when  all  your  fruits  are  prepared,  fuch  of 
them  as  are  fmall,  crooked,  and  otherwifeill  formed,  and 
unfit  to  go  along  with  the  others,  boil  all  in  a fufficient 
quantity  of  water  to  make  a ftrong  deco&ion,  which 


SECRETS  CONCERNING 


pafs  when  done,  and  ftrain  through  a ftrong  cloth  into 
a pan. 

„ 2.  In  this  deco&ion,  put  your  other  quarters,  and 
boil  them  in  thepreferving  pan.  When  fufficiently  done, 
put  as  many  pounds  of  fugar  as  you  had  fruit,  or  three 
quarters  of  a pound  at  leaft.  Boil  this  gently,  and  in  a 
fJiort  time  the  quinces  will  become  moft  beautifully  red. 
When  you  fee  they  are  come  to  perfe&ion,  take  them 
olf  the  fire,  and  pot  them  $ but  do  not  cover  them  for  a 
•lay,  or  two  alter. 


XXX.  To  do  the  fame  in  white. 


1.  To  do  the  fame  preferve  in  white,  you  mud  not 
make  the  deco&ion  of  the  pairings.  On  the  contrary 
when  the  fruit  is  pared  and  prepared  as  before  menti- 
oned, you  muff  throw  it  into  boiling  water,  and  there 
let  it  continue  to  boil  on  the  fire,  till  fufficiently  done  : 
then,  take  it  out  with  the  fkimmer,  and  put  it  a-drain- 
ing  on  the  fieve. 

2.  While  they  are  thus  a-draining,  make  a fyrup  ; 
and,  when  this  is  fkimmed  and  clarified  properly,  put 
your  fruit  in  it  boiling.  Ten  minutes  after,  or  there- 
abouts, take  the  pan  from  the  fire,  and  let  all  reft  a- 
while,  then  fqueeze  on  it  the  juice  of  a lemon  to  whi- 
ten the  quinces  : and  fetting  them  again  on  the  fire,  fi- 
nifh  them  quickly. 


XXXI.  To  preferve  Rouffelet,  Mufcadine,  and  other 
forts  of  pears. 


i.  Chufe  Rouflelet-pears,  which  fhould  be  neither  too 
ripe  nor  too  green  ; which  pare  very  neatly,  and  boil 
in  water  till  properly  done.  Before  boiling  them,  ob- 
ferve  to  ftrike  them  to  the  heart  from  the  head,  with  the 
point  of  a knife.  When  properly  done  in  the  boiling 
water,  take  them  out  with  the  fkimmer,  and  throw  them 
into  frefli  water. 

2,.  Make  next  a fyrup,  with  as  many  pounds  of  Tugar 
as  you  have  pears,  in  which  you  put  thefe  and  boil  them 


ARTS  AND  TRADES . 


329 


five  or  fix  minutes  at  firft,  then  take  them  from  the  fire, 
and  let  them  reft  a while  to  throw  out  their  fuperfluous 
moiftnefs,  and  take  the  fugar.  When  that  is  done,  fet 
them  again  on  the  fire,  to  compleat  them  quickly. 

Note.  By  doing  as  above,  you  will  have  a liquid  pre- 
ferve  of  pears  ; but  if  you  want  to  have  them  dry,  fol- 
low the  directions  given  in  Art  xxiii.  with  refpett  to 
apricots. 

f 

XXXII.  A preferve  of  green  almonds. 

\ 

1.  Prepare  a lye  of  pearl  ajfhes,  in  which  wafh  your 
almonds  to  rub  their  down  off.  Wafh  them  next  in 
another  common  clean  water,  whence  throw  them  in- 
to boiling  water,  in  which  they  are  to  boil  till  foften- 
ed,  fo  as  however,  not  to  open  themfelves,  and  which 
you  try  now  and  then,  by  thrufting  a pin  or  a fine 
ikewer  in  fome  of  them.  When  done  enough,  ikim 
them  out  from  this  water,  and  throw  them  into  cold, 
fet  them  a-draining  in  a fieve. 

2.  New  make  a fyrup,  and  throw  your  almonds  in 
while  boiling.  They  will  immediately  recover  their 
green  ; then  finifh  them  as  expeditioufly  as  you  can,  for 
fear  they  fhould  turn  black. — If  you  want  to  keep  them, 
you  muft  put  pound  for  pound  of  fruit  and  fugar. 

XXXIII.  To  make  the  fame  into  a compote. , 

To  make  a compote  of  almonds,  you  muft,  after  ha- 
ving foftened  them  by  boiling  in  water,  put  no  more  than 
five  or  fix  ounces  of  fugar  to  every  pound  of  fruit.  Then 
boil  the  fyrup  into  a pretty  ftrong  confidence,  becaufe 
it  liquifies  fufficiently  afterwards  by  the  moiftnefs  which 
the  fruit  returns. 

XXXIV.  To  make  dry  portable  cherries. 

Prepare  four  pounds  of  fine  Kentifh  cherries,  by  de- 
priving them  both  of  their  ftones  and  tails.  Then  have 
one  pound,  or  one  pound  and  a quarter  at  moft,  o.t  ftn 
E.  e 2- 


33° 


SECRETS  CONCERNING 


gar,  which  put  a-diflolving  on  the  fire  in  a pint  of  wa- 
ter. When  this  begins  to  boil,  throw  your  cherries 
quickly  in,  and  make  them  boil  thus  in  the  fugar  about 
onequarter  of  an  hour,  or  till  the  fyrupbeginsto  thicken. 
When  they  are  fufficiently  done,  take  all  off  from  the  fire, 
and  let  cool,  after  which  put  them  a-draining  in  a fieve  ; 
then,  putting  three  or  four  of  them  one  in  another, 
range  them  on  Hates,  and  powder,  through  a fieve,  put  fome 
fugar  all  over  them,  and  place  them  in  the  Hove,  or,  for 
want  of  this  conveniency,  in  a baker’s  oven,  after  the 
bread  has  been  taken  out.  No  fooner  they  are  dry  on 
this  fide,  but  youmuft  turn  them  ail  on  the  other,  and 
powder  them  over  with  fugar  as  you  did  before  ; dry 
them  alfo  in  the  fame  manner,  and  box  them  when  cold, 
to  keep  for  ufe. 

Note.  Plumbs  may  be  done  in  the  fame  manner.  This 
fort  of  preferve  is  very  agreeable,  and  may  be  carried 
any  where.  Few  perfons  are  acquainted  with  the  me- 
thod of  making  it. 

XXXV.  The  preferve  of  orange-flowers;  whether  in 
loofe  leaves,  or  in  buds,  or  even  in  grapes  or  bunches. 

Have  four  or  five  pounds  of  orange-flowers  ; and  that 
you  may  lofe  nothing,  but  on  the  contrary,  make  the 
beft  you  can  of  them,  put  them  in  an  alembic  with  two 
gallons  of  water.  Lute  well  the  veflels,  and  diftil  about 
two  quarts  of  good  water.  Stop  then  diftillation,  let 
the  vefiel  cool  : and,  unluting  them,  put  the  orange- 
flowers  a-draining  on  a fieve.  When  done,  throw  them 
afterwards  in  cold  water,  fqueezing  over  them  the  juice 
of  a fmall  lemon  to  whiten  them.  Now  take  them  out 
again  from  this  water,  and  put  them  in  a very  light  and 
thinfyrup,  not  much  more  than  luke-warm,  for  them  to 
take  the  fugar.  When  all  fhall  have  become  quite  cold, 
fkim  the  flowers  out  of  this  fyrup,  and  fet  them  a-drain- 
ing in  a fieve  placed  over  it.  After  they  are  well  drain- 
ed, boil  that  fyrup  for  five  or  fix  minutes,  then  let  it  cool 
again,  till  only  lukewarm,  and  then  put  your  flowers 
a-foaking  again  for  twenty-four  hours  in  it.  On  the 


ARTS  AND  TRADES. 


33i 


next  day  fkim  them  off  again,  and  repeat  the  fame  opera- 
tion over  again  exaftly  as  you  did  the  day  before.  At 
lafl  fkim  them  out  once  more  from  the  fugar,  and  put 
them  a-draining  for  the  laft  time,  after  which  fcatter 
them  on  tin  fheets,  Hates,  or  fmall  boards,  and  having 
powdered  them  over  with  fugar,  put  them  a-drying  in 
an  oven  ; when  dry  on  this  fide,  turn  them  on  the  other, 
and  repeat  the  fame  again  ; till  all  is  done  and  fit  to 
put  in  boxes. 

XXXVI.  A marmalade  of  orange  flowers. 

1.  To  make  a marmalade,  or  jam,  with  the  fame 
forts  of  flowers,  take  one  pound  of  them,  which  wafll 
and  dry  in  a cloth,  and  having  put  them  in  a mortar, 
give  them  a few  ftrokes  of  the  peffleonly  to  bruife  them 
a little,  not  to  mafli  them  quite,  and  to  whiten  them 
fqueeze  the  juice  of  a lemon  over  them. 

2.  Now  clarify  three  pounds  of  royal  fugar  ; and, 
when  come  to  a proper  fyrup,  throw  in  your  pound  of 
orange  flowers,  which  boil  in  five  or  fix  minutes,  and 
let  cool.  When  cold,  ftir  all  well  with  a fpatula,  in 
order  to  mix  well,  and  equally,  the  flowers  along  with 
the  fyrup,  then  put  the  jam  into  pots,  and,  having  left 
them  twenty-four  hours  uncovered,  paper  them  over  as 
nfuai. 

Note.  They  who  have  no  alembic,  being  deprived  of 
the  opportunity  of  having  orange-flower  water,  muff 
boil  their  flowers  in  a large  quantity  of  water  in  the 
preferving  pan,  and  when  done,  change  thefe  flowers 
immediately  into  cold,  or  fome  other  boiling  water. 
Thefe  flowers  will  affurne  a greater  w'hitenefs  if  you 
fqueeze  the  juice  of  a lemon  into  this  fecond  water. 
Then  drain  it,  and'  proceed  for  the  reff  as  directed  in  the 
preceding  article. 

XXXVII.  To  make  an  apricot,  or  peach  jam. 

i.  Chufe  the  ripeft  apricots,  which  clean  of  all  hard 
knobs,  fpots,  and  rotten  parts.  Cut  them  in  fniallbits 


332 


SECRETS  CONCERNING 


in  a preferving  pan,  which  you  have  previouily  weigh- 
ed. If  you  have  put  four  pounds  of  apricots  in  it,  re- 
duce them  by  boiling  over  a gentle  fire  to  two  pounds 
only,  which  you  muff  find  out  by  weighing  pan  and  fruit 
together,  now  and  then  till  you  find  your  right  weight. 
When  this  is  the  cafe,  put  among  your  apricots  thus 
reduced  to  one  half,  two  pounds  of  lump  fugar  pulveri- 
fed,  and  mix  all  well  for  the  fpace  of  five  minutes  over 
the  fire,  then  take  all  off,  let  it  cool,  and  pot. 

2,.  This  fame  corapofition,  you  may,  if  you  will,  put 
into  pafte  on  flates,  or  in  tin  moulds.  There  is  not 
more  exquifite  eating.  You  may  alfo,  with  two  or  three 
roafted,  or  baked  apples,  mix  a couple  of  fpoonsful  of 
this  marmalade,  and  make  exceflive  nice  tarts  with  it, 
or  again  with  pears  baked  under  allies,  nothing  can  be 
more  delicate. 

XXXVIII.  An  apricot  jam,  after  the  French  way. 

1.  Chufe  fuch  ripe  apricots  as  are  fit  to  eat.  Peel 
their  fkin  off  very  neatly,  and  give  them  a bubble  or  two 
in  boiling  water,  fo  as  not  to  have  them  diffolve  how- 
ever in  the  water,  and  put  them  a-draining.  When 
done,  mafh  them  through  a fieve,  and  let  them  reft  a 
certain  time  to  evaporate  their  fuperfluous  moiftnefs. 

2.  While  this  is  doing,  make  a fyrup  with  as  many 
pounds  of  fugar  as  you  have  fruit,  and  take  it  off  from 
the  fire  ; when  the  fyrup  is  cooled,  pqt  your  fruit  in, 
which  ftir  well  with  a fpatula,  then  put  all  again  on  the 
fire  for  ten  minutes  in  order  to  make  the  fruit  take  well 
the  fugar.  When  the  jam  is  well  done,  fine  and  trans- 
parent, you  pot  it.. 

XXXIX.  To  make  rafpberry,  currants,  and  cherry 
jam. 

All  thefe fruits  muft  be  fqueezed  through  a fieve,  then 
clarify  the  fugar,  and  throw  in  the  juice,  which  you 
bring  to  perfection  afterwards  as  directed,  in  the  iaft  re- 
ceipt. 


ARTS  AND  TRADES . 


335 


Thefe  jams  may  alfo  be  made  into  pafte  ; and,  if  you 
require  to  have  them  clearer,  more  pellucidous,  and 
fufceptible  of  drying  quicker,  you  may  put  a quarter  of 
a pound  more  fugar,  than  the  prefcription,  to  every 
one  pound  of  fruit  ; but  it  muff  be  confeffed  that  the 
pafte  will  fo  much  lefs  have  the  flavour  of  the  fruit. 

XL.  To  make  a good  currant  jelly. 

Have  four  pounds  of  currants  after  picking.  Then, 
diffolve  in  water  four  pounds  of  loaf  fugar,  which  make 
into  a pretty  flrong  fyrup.  Now,  put  the  currants  in, 
and  boil  fo  hard  as  to  have  them  all  over  covered  with 
the  bubbles.  Six  minutes  after  fuch  boiling,  take  the  pau 
off  from  the  fire,  and  pour  the  contents  in  a fieve  to  (train 
off  all  the  liquid.  Put  this  liquor  again  in  the  pan  and 
boil  it,  till  taking  a drop  with  the  lkimmer,  and  pour- 
ing it  on  a plate,  it  congeals  as  it  cools.  Then  it  is  fit 
to  pot. 

They  who  want  to  fpare  the  fugar,  and  have  a great  deal 
of  jelly  at  a fmaller  expence,  may  employ  four  pounds 
only  of  fugar  to  fix  of  currants,  after  picking,  and 
proceed  as  above.  They  muff  however  obferve  to  do 
the  jelly  rather  more  than  in  the  preceding  caTer,  when 
the  fruit  and  the  fugar  are  put  pound  for  pound. 

XLI.  To  make  a verjus  jelly. 

Take  ripe  verjus  which  pick  from  its  fialk.  Put  it 
in  a pan  with  a couple  of  glaffes  of  water.  Let  it  boil 
for  two  or  three  minutes,  and  when  deadened,  throw 
it  in  the  fieve  to  drain.  Then  put  the  juice  on  the  fire 
with  the  fugar,  and  boil  into  a jelly,  to  pot  it  after- 
wards. 

XLII.  To  make  an  apple  jelly. 

I.  Cut  in  fmall  bits  a dozen  of  gold  rennets,  and  put 
them  in  the  preferving  pan,  wfith  three  or  four  quarts  of 
water,  which  boil  to  the  reduction  of  one  half.  Throw 


334 


SECRETS  CONCERNING 


all  in  a cloth  to  ftrain  it  through,  and  draw  all  the  juice 
from  the  apples.  Then,  to  this,  put  four  pounds  of 
fugar  which  boil  to  a jelly. 

2,.  To  give  a pointe  to  that  jelly,  you  may  add  the 
juice  of  one  lemon,  and  even  the  rafping  of  one  half  of 
its  rind. 

XLiil.  To  make  the  confer ve  of  orange-flowers. 

Take  one  quarter  of  a pound  of  orange  flower-leaves 
well  picked,  which  chop  as  fmall  as  you  can,  and  wet 
over  by  fqueezing  the  juice  of  a lemon.  In  the  mean 
while  clarify,  and  make  into  a ftrong  fyrup,  two  pounds 
of  fugar,  then  take  it  off  the  fire  and  let  it  reft  a while. 
Some  time  after,  ftir  it  all  around,  and  in  the  middle, 
with  a fpoon  ; and  having  thrown  in  your  orange  flower, 
prepared  as  before  directed,  mix  all  well  with  the  fame 
fpoon,  and  put  part  of  this  compofition  into  paper 
moulds,  or  cafes,  and  form  the  reft  into  drops  or  lozen- 
ges, on  iheets  of  paper. 

XLIV.  A confer  ve  of  violets. 

Pound  iff  a mortar  one  quarter  of  a pound  of  violets 
well  cleanfed  and  picked,  which,  while  you  are  a pound- 
ing,  you  muft  wet  with  a quarter  of  a pint  of  boiling 
water.  When  it  is  thus  wetted  and  pounded  ftrain  it 
through  a flannel  cloth  ; then  having  melted  and  clarified 
two  pounds  of  fugar  into  a ftrong  fyrup,  take  it  off  the 
fire,  let  it  reft,  and  pour  in  afterwards  what  you  have  ex- 
preffed  from  the  pounded  violets,  ftirring  all  well  toge- 
ther with  the  fpoon,  and  proceed  in  every  other  refped 
for  the  reft  as  dire&ed  in  the  preceding  article. 

XLV.  A conferve  with  rafpings  of  Portugal  oran- 
ges and  lemons,  conjointly  or  leparately. 

Put  your  rafpings  to  dry  in  a plate  whether  filver  or 
china,  it  does  not  fignify.  Prepare  fome  fugar  into  a 
fyrup  not  quite  fo  ftrong  as  recommended  in  the  two 


ARTS  AND  TRADES. 


335 


laft  receipts.  Take  this  from  the  fire,  and  ftir  it  with  a 
fpoon,  both  round  the  pan  and  in  the  middle  ; then 
throw  in  your  rafpings  of  lemon  or  orange,  or  even 
both  together  ; and,  having  ftirred  all  well,  put  it  in 
the  moulds  and  make  your  drops. 

XLVI.  To  make  almonds  a-la-praline. 

Make  a ftrong  fyrup  with  one  pound,  or  one  pound 
and  a quarter  of  fugar.  Then  throw  in  two  pounds  of 
almonds,  which  ftir  well  with  a fpatula,  for  fear  they 
fhould  flick  to  the  pan.  Therefore  ftir  them  well  till 
they  have  confumed  all  the  fugar  j then  place  them  over 
a fmall  fire  to  diflolve  all  the  little  knobs  of  congealed 
fyrup  which  remain  about  the  pan,  and  ftir  it  till  there 
is  none  left,  and  all  fhould  abfolutely  flick  to  the  al- 
monds. Have  a great  care  that  they  fhould  not  turn 
into  oil,  and  take  notice  when  they  pop,  beeaufe  it  is  a 
fign  they  are  done.  Take  the  pan  from  the  fire,  and 
cover  them  with  a cloth  j and,  when  cold,  put  them  in 
boxes. 

XLVII,  To  whiten  cherries,  currants,  rafpberries, 
grapes,  flrawberries  and  other  fuch  like  fruits. 

Beat  one,  or  two,  whites  of  eggs  with  orange  flower- 
water,  then  fteep  your  fruit  in,  and  roll  it  afterwards 
in  a diili  wherein  there  is  lump  fugar  pulverifed  and  fitt- 
ed very  fine.  When  it  is  well  covered  over  with  fugar, 
put  it  on  a fheet  of  paper  and  fet  it  in  the  fun,  or  be- 
fore a clear  fire,  at  a certain  diflanceof  it,  only  to  dry 
it.  You  may  thus  ice  all  forts  of  fruits  fufceptible  of 
icing. 

XLVIIX.  To  make  iced  maroons. 

Slit  the  bottom  fkin  of  every  one  of  your  chefnuts  "and 
loofen  it  at  that  part  without  peeling  them  yet,  then 
throw  them  into  boiling  water.  When  you  think  they 
have  boiled  fufficiently  take  a few  of  them  and  try  whether 


336 


SECRETS  CONCERNING 


or  not  a pin  gets  eafily  into  them  by  the  flit  you  have 
made.  If  it  does,  take  the  maroons  from  the  fire,  then 
peel  them  one  after  another  as  expeditioufly  as  you  can 
while  ftill  burning  hot,  and  put  them  in  a dry  fieve.  In 
the  mean  while,  boil  fome  new  water,  and  when  all  are 
peeled,  put  them  all  into  it  to  make  them  throw  all  their 
reddilh  liquor  without  putting  them  any  more  over  the 
Are,  but  only  and  merely  into  the  boiling  water  which 
you  juft  took  out  ; when  they  have  well  cleanfed  them- 
felves  in  this  water,  take  them  off  with  a fki  miner  and 
put  them  in  a light  thin  fyrup,  in  which  boil  them  gently 
for  ten  minutes,  then  take  them  off  the  fire,  let  them 
reft  fo  that  they  may,  take  the  fugar,  then  fkim  them 
out  of  it  and  put  them  in  a fieve  to  drain.  Now 
add  fome  more  clarified  fugar  to  your  thin  fyrup, 
which  boil  together  to  a ftronger  one  : then  put  your 
maroons  in,  one  by  one,  fetthemon  the  fire  again,  and 
boil  all  till  the  fyrup  comes  to  be  what  confectioners 
call  a-la-plume,  Then  talce  them  off  the  Are,  and  let 
them  reft.  Some  time  after,  take  a fpoon  and  caufe  a 
certain  agitation  with  it  iii  the  fyrup  by  ftirring  it 
on  one  fide  of  the  pan  fo  as  to  caufe  a thick  and  muddy 
look  in  the  fyrup  no  farther  than  the  width  of  your  hand. 
While  the  fyrup  looks  thus,  take  your  maroons  gently 
one  by  one  between  two  forks,  and  fauce  them  well  in 
that  thick  part  of  the  fyrup,  then  put  them  on  a fieve 
over  a difli. 

XLIX.  To  make  the  Koyal-maffepins. 

t.  Take  one  pound  of  fweet  almonds  which  throw  in 
a bowl  tilled  with  boiling  hot-water,  to  help  the  peeling 
of  them.  In  proportion  as  you  peel  them,  throw  them 
into  another  bowl  filled  with  cold  water.  Then  drain 
them,  and  pound  them  in  a mortar,  watering  them  at 
the  fame  time  fo  as  to  make  them  into  a kind  of  pafle. 
Now  put  in  the  preferving  pan  one  pound  of  fugar  with 
a fufficient  quantity  of  water  to  diffolve  it.  Boil  it  to 
a-la-plume,  and  then  take  it  from  the  fire  to  dilute  your 
pafle  into  it.  Set  the  pan  again  on  the  fire,  and  turn 


ARTS  AND  TRADES . 


337 


your  pafte  over  and  over  till  it  quits  the  pan  freely 
without  any  adhefion  at  all.  When,  palling  your  hand 
on  the  pafte,  you  fee.it  fmoothening  without  flicking  to 
your  lingers,  it  is  a proof  that  it  is  done.  Now  take 
it  from  the  fire,  and  drefs  it  with  your  fpatula  on  fmall 
hoards  covered  with  fugar,  in  the  form  of  fmall  oblong 
cakes,  of  what  fize  you  like* 

2.  When  the  pafte  is  all  employed  and  dreffed  in  that 
form,  let  it  grow  quite  cold.  Then  take  every  one  cake 
one  after  another  fmgly,  and  give  each  of  them  by  it- 
felf  half  a dozen  of  ftrokes  of  the  peftle  in  a mortar  to 
render  that  pafte  more  delicate,  addingalfo  as  you  pound 
it  thus,  half  -the  white  of  an  egg  or  a whole  one  if  re- 
quifite,  per  pound,  or  pound  and  a half,  of  pafte.  You 
may  likewise,  if  you  chufe,  introduce  in  the  pafte,  while 
you  pound  it,  a little  orange  or  lemon  peel  preferved. 
Then  yourolbit  again  in  the  pulverifed  fugar,  and  drefs 
it  again  on  the  fame  boards  as  before,  either  in  oblong- 
cakes,  or  in  round  rings.  When  done  take  and  fteep 
it  in  whites  of  eggs  beaten  with  orange  flower-water  ; 
and,  draining  it  well  when  you  take  it  out,  roll  it  again 
next  in  pulverifed  fugar,  then  put  it  on  a Iheet  of  paper 
When  every  one  has  thus  been  worked  all  through  this 
procefs,  put  the  Iheet  of  paper,  thus  loaded  with  thefe 
maftepins,  in  an  oven,  fo  moderately  hot  as  not  to  affect 
them  too  much,  and  give  them  only  a very  faint  color- 
ing. 

3.  They  who  want  their  maftepins  to  tafte  of  the  bit- 
ter almonds,  may  introduce  one  quarter  of  a pound,  or 
even  half  a,  pound  of  bitter  almonds  among  the  pound 
of  fweet  ones,  from  the  very  beginning  and  for  the  reft, 
proceed  as  direfted  from  the  time  of  peeling. 

L.  To  make  Savoy  bifcuits. 

1.  Separate  the  whites  of  four  eggs  from  their  yolks. 
Beat  them  by  themfelves  to  a very  hard  froth,  at  which 
time,  you  then  put  the  yolks  previoufly  well  diluted 
and  continue  beating  all  well  together.  Now  introduce 
F f 


33^ 


SECRETS  CONCERNING 


'half  a pound  of  fugar  pulverifed,  and  beat  them  all  to- 
gether again.  ' 

2.  When  you  are  ready  to  drefs  your  bifcuits,  have  a 
quarter  of  a pound  of  fnperfine  flour,  which  incorporate 
by  beating  well,  then  drefs  it  on  a Iheet  of  paper  ii\  the 
form  you  like  befl,  either  round  or  oblong,  and  ice  them 
over  with  fugar  in  powder  to  prevent  their  running.  Put 
them  in  an  oven,  no  hotter  than  for  maflepins  $ and, 
after  a reafonable  time  they  will  be  done. 

LI.  To  make  bitter  almond-bifcuts. 

Pound  in  a mortar  three  quarters  of  a pound  of  bit- 
ter, and  one  quarter  of  fweet  almonds.  When  thus 
pounded,  have  eight  or  nine  yolks  of  eggs  which  beat 
up  and  mix  with  your  pafle  of  almonds,  and  two  pounds 
of  pulverifed  lump  fugar.  This  pafle  mufl  be  a good 
deal  harder  tnanuthat  of  the  Savoy  bifcuits.  Then  with 
the  end  of  a knife  taking  fome  of  that  pafle,  you  place 
it  in  rows  on  a fheet  itf  paper,  in  wThat  form  or  fhape 
you  like,  and  ice  it  with  pulverifed  fugar ; then  put  it 
in  the  oven  as  you  do  the  Savoy-bifcuits  or  maffepins. 

LII.  To  make  meringues. 

Beat  well  into  a hard  froth,  four  whites  of  eggs  : 
then  introduce  in  them  four  large  table  fpoonsful  of  fu- 
gar into  a fubtile  powder,  and  a tea-fpoonful  of  orange  1 
flower-water,  with  a little  mufk  and  amber  prepared,  j 
Put  this  pafle  on  a table,  and  roll  it  with  the  rolling  j 
pin  to  the  thicknefs  of  a crown  piece,  or  double  that  : 
thicknefs  at  molt.  Cut  it  in  the  form  and  fize  yon  like, 
bake  it  half  way,  or  little  more,  and  take  it  out.  Make 
a flrong  icing  with  the  white  of  an  egg,  fugar  pul'veri-  j 
fed,  and  the  juice  of  a lemon,  in  order  to  whiten  that  j 
ice,  which  you  thicken  as  a flrong  pap  ty  means  of  the 
fitgar  in  powder,  freep  your  pieces  of  cut  pafle  one  by 
one,  and  fet  them  to  dry  under  the  lid  of  the  ftove  co-  j 
vered  with  fire,  on  the  top  of  it. 


ARTS  AND  TRADES . 


339 


LIII.  The  fame  with  cinnamon,  or  chocolate. 

The.  meringues,  with  chocolate,  or  cinnamon,  are 
made  as  follows.  Pound  and  fift  into  fubtile  powder 
and  diftin&ly  each  by  itfelf  the  cinnamon,  and  a quan- 
tity of  the  above  defcribed  pafte,  after  a thorough 
drying.  Then  mix  thefe  two  powders  and  a difcretion- 
able  quantity  of  fugar  together  in  the  fame  mortar,  by 
means  of  whites  of  eggs  beaten,  continuing  to  pound 
| the  whole  till  the  paite  be  firm  and  however  flexible. 
Now  fpread  it  with  the  rolling  pin  to  the  thicknefs  you 
like,  and  cut  it  in  the  fhape  and  form  you  pleale,  then 
bake  and  ice  it  as  ufual.  If  you  will  not  have  your 
meringues  too  hard,  bake  them  on  one  fide  only,  and 
ice  them  on  the  other  with  orange  flower  water  and  fu- 
gar. When  you  dry  them  let  it  be  with  the  lid  of  the 
ftove,  and  take  care  not  to  make  the  fire  too  ftrong,  left  it 
fhould  blow  the  ice.  When  properly  dryed,  the  ice  is 
as  clear  and  tranfparent  as  real  glafs. 

Note.  With  the  chocolate  the  fame  procefs  is  to  be 
oblerved  as  with  cinnamon. 

LIV.  Another  way  of  icing,  contrived  for  the  fake  of 
certain  fcrupulous  perfons. 

For  the  fake  of  them,  who,  in  the  time  of  Lent  have 
fome  fcruple  to  eat  mefles  wherein  there  enters  any  thing 
belonging  to  eggs,  you  may  contrive  the  following  me- 
thod of  icing.  Lake  fome  gum  adragant  which  put  in- 
to a glafs  tumbler  with  a little  common  water  and  orange 
flower  ditto.  When  perfectly  diiTolved,  drain  it  through 
a cloth,  and  ufe  it  inftead  of  whites  of  eggs  for  pound- 
ing your  pafte  in  the  mortar  as  above  directed.  Then  for 
the  laft  icing,  ufe  orange  flower  water  and  fugar,  pulve- 
rifed  as  above. 

LV.  To  make  gimblettes. 

Suppofe  you  take  one  quarter  of  a pound  of  flour, 
then  one  ounce  and  a half  of  fugar  in  powder,  or  two 


SECRETS  CONCERNING 


340 

ounces  at  moll,  will  be  quite  fufficient  with  two  or 
three  yolks  of  eggs  and  one  white  only,  then  a little 
orange  flower  water,  with  a very  little  quantity  of  mulk 
and  amber  prepared.  Knead  all  together,  fo  as  to  make 
a flifF  dough  with  it;  to  obtain  which  you  difcretionally 
Increafe  the  quantity  of  flour  if  neceffary.  But  fhould 
it  become  fo  ft  iff  that  you  could  not  manage  it  to  put 
in  rings ; then  you  muft  put  it  in  the  mortar,  and  foften 
it  with  a few  ftrokes  of  the  peftle  and  a little  orange 
flower,  or  even  mere  pump  water.  Then  you  fpin  it  in 
rings;  which,  when  made,  you  throw  into  boiling  wa- 
ter and  give  a bubble  or  two  ; and  afterwards,  drels 
it  on  Iheets  of  paper,  and  bake  it  till  it  is  dry  and 
brittle. 

LVX.  To  make  bifcotins. 

Boil  one  pound  of  fugar  to  a fyrup  a4a-plume ; thea 
throw  in  half,  or  three  quarters  of  a pound  of  flour. 
Stir  quickly  all  together  to  make  a dough,  after  having 
previoufly  taken  the  pan  off  from  the  fire,  then  take  this 
.pafte  Out  of  the  pan  and  drefs  it  on  a board,  or  table,  co» 
yered  with  ptflverifed'  fugar.  Knead  it  quickly,  and 
f pound  it  next  in  a mortar  with  the  white  of  an  egg,  a 
little  mufk  and  amber  prepared,  and  orange  flower  water. 
When  it  is  thus  kneaded  and  pounded  pretty  ft  iff,  make 
it  into  fmall  balls  of  the  fize  of  a fmall  apricot  ftone, 
then  throw  them  into  a pan  filled  with  boiling  water. 
Tirft  they  fall  to  the  bottom:  but  as  foon  as  they  rife 
on  the  top  yon  muft  fkim  them  out  of  this  water,  and 
put  them  a draining  in  a fieve.  Then  range  them  on  a 
ilieet  of  paper,  or  tin,  and  place  them  in  the  oven  to 
bake  and  make  them  take  a fine  color. 

Note.  If,  when  baked,  you  find  any  difficulty  in  ta- 
king them  out  of  the  paper  ; wet  a napkin  and  wring  it, 
then  fet  the  fheet  of  paper  on  it,  foon  after  they  will 
eafily  come  off* 


ARTS  AND  TRADES \ 


341 


LVIL  To  make  lemon  lozenges. 

Take  one  or  two  whites  of  eggs,  which  beat  with 
fome  orange  flower  water.  Then  add  as  much  pul  veri- 
fed  fugar  as  they  will  foak  up,  to  make  a pretty  ftiff  pafte 
of  it.  Introduce  alfo  the  rafpings  of  lemon  peels.  All 
being  well  incorporated,  roll  it  all  into  fmall  balls  of 
the  bignefs  of  your  thumb,  which  range  ©11  a fheet  of 
paper  and  flatten  afterwards  a little,  then  put  them  in 
the  oven  to  bake. 

LVIII.  How  to  preferve  orange-peels  all  the  year  round, 
but  efpecially  in  the  month  of  May. 

Cut  fome  oranges  in  four  quarters,  and  peel  thofe 
quarters.  Then  put  the  peels  to  foak  in  water  for  about 
ten  or  twelve  days;  after  which  term,  dry  them  be- 
tween two  cloths,  and  put  them  in  a cauldron  with  a 
fufficient  quantity  of  honey  to  half  cover  them.  Boil 
them  thus  one  minute  or  two,  ftirring  them  inceflantly> 
Then  take  them  off  the  fire,  and  let  them  reft  till  the 
next  day,  when  you  put  them  on  again,,  and  let  boil  ten 
minutes  or  a quarter  of  an  hour.  For  fix  or  feven  days 
repeat  the  fame  operation,  taking  great  care  inceftantly 
to  ftir,  turn  and  return  them  all  the  while  they  are  on 
the  fire.  On  the  eighth  day  change  the  honey,  and  in 
the  frefli  honey  boil  them  as  long  as  it  would  take  you, 
to  repeat  your  creed,  then  pot  them  with  that  new  ho- 
ne/ in  which  they  boiled  lafty  and  keep  them  for  ufe  af- 
ter having  added  fome  cinnamon,  cloves  and  white  gin- 
ger, mixed  and  both  reduced  into  fubtile  powder. 

LIX.  To  make  a pafte  with  whatever  fruit  it  may  be. 

Take  whatever  quantity  you  pleafe  of  any  fruit,  which 
peel  and  boil  well  in  water,  then  ftrain  the  juice  through 
a fieve,  or  a flannel..  Now  weigh  ten  pounds  of  that 
pafte  of  fruit,  and  ten  more  of  fugar  pulverifed.  Mix 
•fir ft  five  pounds  of  fugar  with  ten  pounds  of  fruit,  and 
put  it  a- doing  on.  the  fire ; then  mix  four  more  pounds, 
F f x, 


342 


SECRETS  CONCERNING 


of  your  fugar.  When  done,  put  with  a fpoon  (or  iron 
plates  previoufly  powdered  with  fome  of  the  pounds  of 
fugar  which  were  left  (fome  of  that  pafhe  from  diftance 
to  diftance.  Set  thefe  to  dry  on  a chafingdifh,  in  the 
fun,  or  in  the  open  air,  turning  and  re-turning  them 
often,  and  powdering  them  morning  and  evening  with 
fugar.  When  thefe  little  cakes  are  perfe&ly  dry,  put  them 
in  Dutch  deal  boxes  and  in  white  papers,,  that  they  may 
not  touch  each  other. 

Note.  In  the  fame  manner  you  may  make  the  con- 
ferve  of  rofes,  buglofs,  burrege,  Sec.  even  red  cur- 
rants,. 

LX.  The  Genoa  pafie. 

Take  equal  quantities  of  quinces  and  odoring  apple’s 
pulp.  The  pulp  is  prepared  thus:  peel  thefe  fruits? 
and  clear  them  of  their  kernels.  Then  pound  them  in 
a mortar  with  rofe  water,  and  flrain  them  through  a 
fieve.  Put  the  pafte  on  the  fire  to  dry  by  degrees,  ftir- 
ring  it  all  the  while  with  a wooden  fpatula.  Then  add 
as  much  fugar  in  powder  as  you  have  pulp,  and  go  on 
in  doing  it,  till  it  has.  acquired,  the  confiflence  of  a 
pafte. 

LXI.  Qiiinces-jam,  and  other  fruits. 

Boil,  in  a fufficient  quantity  of  water,  both  the  flefli- 
and  the  peelings  of  your  fruits  to  perfect  foftnefs.  Then 
let  the  deco&ion  clarify  in  the  fun,,  before  the  fire,  or  by 
reiidence.  When  fettled,  decant  it,  and  adding  to  the 
liquor  the  proper  quantity  of  fugar  boil  it  to  a jelly „ 

LXII.  Genoa  bi  feu  its.. 

Take  four  ounces  of  fugar  in  powder,  one  pound  of 
fiiour,  a little  Coriander  and  anife-feeds  in  powder,  which 
mix  with  four  eggs  and  as  much  luke-warm  water  as 
needs  ttf  make  a dough  of  the  whole..  Bake  it  in  the 


ARTS  AND  TRADES. 


343 

-oven  ; and  when  bake,  cut  it  in  five  or  fix  flices  which 
you  bake  again, 

LXIII.  The  Queen’s  cakes,  or  bifcuits. 

Take  twelve  ounces  of  flour,  one  pound  of  fine  fugar 
in  powder,  and  twelve  eggs,  from  which  take  out  three 
yolks,  with  a difcretionable  quantity  of  coriander  and 
anife-feeds.  Beat,  and  mix  well  all  together,  till  it  comes 
to  a thick  but  running  pafte©.  Some  add  yeft  to  make  it 
lighter  and  rife  higher.  Divide  this  pafte  into  feveral 
paper  cafes,  or  tin  ones,  of  the  width  of  two  fingers  and 
twice  as  long,  which  put  in  an  oven  to  bake  ; but  take 
care  that  it  be  not  too  warm. 

LXIV,  Macaroons. 

Pound  well  one  pound  of  fweet  almonds,  moiften- 
i:ng  them  with  role  water.  Introduce  one  pound  of 
fugar,  and  beat  all  well  in  a foft  pafie,  which  you  put 
round  a diih  and  half  bake  in  a luke-warm  oven.  When 
the  pafie  is  half  done,  cut  it  in  fmall  round  pieces,  and 
having  'ranged,  them  on  a flieet  of  paper, . finifli  baking 
them . 

LXV.  A method  of  making  cakes  exceeding  fine- 

Take  two  whites  of  eggs,  which  beat  well  to  a froth 
after  having  taken  away  their  germen.  Add  one  quar- 
ter of  a pound  of  the  fineft  flour,  and  as  much  fugar  in 
powder.  Beat  all  well,  and  add  a little  brandy  to  it 
and  coriander-feed  in  Powder.  All  being  well  mixed 
fpread  the  pafte  on  a Iheet  of  paper,  glaze  it  over  with 
fugar  in  powder,  and  put  it  to  bake,. 

LXVI.  Another  particular  method  of  making  cakes , 

Wafli  and  clean  well  a dozen  of  eggs  and' wipe  them 
thoroughly  dry.  Then  break  them  and  take  their  whites 
cmly*  which  beat  in  a mortar  along  with  their  lhells  till 


344 


SECRETS  CONCERNING 


thefe  latter  be  perfectly  difiolved.  Now  add  fugar  and 
flour,  though  not  fo  irfuch  flour  as  fugaf.  When  all  is 
well  mixed,  fpread  the  pafte.  Which  ought  to  be  a lit- 
tle firm,  on  a fleet  of  paper  j and,  after  having  glazed 
it,  bake  it  in  a flow  oven. 

LXVIX.  A cream  made  without  fire,. 

Take  one  quart  of  double  cream,  in  which,  put  four 
ounces  of  fugar  pulverifed  fine,  and  the  quantity  of  one 
thimblefull,  or  two,  of  runnel..  Stir  all  round  toge= 
ther  to  mix  it  more  equally  and  make  it  take  the  better. 
If  the  runnel  be  good  the  cream  will  take  in  one  hour. 
When  you  are  ready  to  ferve  it  on  the  table,  rafp  tome 
fugar  over  it,  and  fpill  on  it  a dozen  drops  of  orange 
flower-water. 

LXVIII.  A cream  which- cuts  asa  rice  pudding. 

Beat  in  a difih  two  whites  of  eggs  and  one  yolk,  in 
which,  -while  you  beat,  introduce  by  degrees  one  quar- 
ter of  a pound  of  fugar  in  proportion  as  it  melts,  and  a 
pap-fpoonful  of  rofe- water.  When  that  is  compleatedr, 
pour  in  the.  diin,  and  dir  a quart  of  milk  and  cream 
mixed  half  and  half,  then  fetit  gently  on  warm  cinders 
to  take  without  boiling  nor  didurbing  it  any  more.  In 
one  hour’s  time  it  generally  is  fufficiently  taken.  Then 
you  colour  it  in  palling  a red-hot  lhcrvel  over  it.  It  is 
to  be  ferved  cold,  after  having  rafped  fome  fugar  on  it,. 

LXIX.  To  make  an  exceeding  good  boiled  cream. 

Take  cream  or  good  new  milk  from  the  cow  which 
boil  with  a crum  of  dale  bread  rafped  very  fine,-  and  a 
little  frelh  butter.  As  foon  as  it  begins  to  quake,  ftir 
it  continually  with  a fpoon  ; and  having  diluted  fome 
yolks  of  eggs,  drain  them  through  a cloth.  Put  as 
much  fait  and  fugar  in  your  cream  as  you  think  it  may 
require.  And,  when  it  boils  and  begins  to  rile  pour  the 
yolks  of  eggs  in*.  never  ceafing  to  dir  it  in  oroer  to  pre~ 


ARTS  AND  TRADES . 


345 


vent  its  rifing  fo  far  as  to  run  over.  As  foon  as  you 
fee  it  begins  to  render  the  butter,  take  it  out  of  the 
fire  ; and,  to  ferve  it,  glaze  it  over  with  fugar  in  pow- 
der. 

LXX.  To  make  whipped  cream. 

Take  one  quart  of  good  fweet  cream  in  which  add 
one  , or  two  fpoonsful  of  orange  flower  water  and  a quar- 
ter of  a pound  of  fugar  pulverifed  very  fine.  Whip  it 
With  a handful  of  fine  white  and  dry  willow  twigs  tied 
together  on  purpofe.  In  proportion  as  it  comes  to  a 
froth  take  it  and  put  it  in  a bowl,  or  diflies,  to  ferve  it 
on  the  table. 

LXXI.  Another  fort  of  a cream. 

Peel  and  pound  as  much  as  poffible,  a dozen  and  a half 
of  bitter  almonds,  wetting  and  diluting  them  at  the 
fame  time  with  a little  milk  : then  drain  them  through 
a flannel  and  put  the  product  of  that  fqiteezing  among 
three  half  pints  of  good  new  milk  from  the  cow,  with 
one  quarter  of  a pound  of  fugar,  and  a few  fpoonsful  of 
orange  flower  waler.  Stir  all  well  together  ; and  hav- 
ing made  it  lukewarm  on  the  fire,  put  a little  runnet  in 
it,  and  mix  all  well.  Then  fill  as  many  foop  plates  with 
it  as  you  have  guefts,  and  put  them  on  warm  allies  on- 
ly, covered  with  another  plate,  which  you  now  and 
then  ufe  to  take  up  in  order  to  fup  the  moiftnefs  which 
rifes.  When  the  cream  is  congealed,  take  it  from  off 
the  fire  and  ferve  it. 

This  cream  is  that  which  is  called  by  the  name  of 
cream  blanc-manger,  or  cuftard  like.  It  may  keep  very 
well  for  twodays,  after  it  is  done. 

§ II.  Of  Summer  compottes,  or  fiewred  fruits. 

LXXII.  The  rafpberries  compotte. 

Boil  half  a pound  of  fugar  into  a fyrup  to  a la-plume 


346 


SECRETS  CONCERNING 


degree,  in  which  throw  one  pound  of  rafpberries  well 
picked,  clean  and  whole.  Take  the  pan  off  from  the 
lire,  and  let  all  reft.  A little  while  after,  fhake  the  pan 
gently  in  which  the  fruit  is,  and  ftir  it  a little,  then  fet 
it  again  on  the  lire  to  boil  five  minutes  ; after  which, 
take  it  oft  again  and  let  it  cool  before  lerving.  Forget 
not  to  Ikim  the  fruit  well  when  in  the  pan.  Currants 
admit  of  the  very  fame  preparation,  and  by  the  lame  pro- 
cefs. 

| 

LXXIII.  The  apricots-compotte. 

Make  a lye  with  pearl  allies  ; and,  when  that  lye 
fhall  have  boiled  five,  or  fix  minutes,  put  in  about  a 
quart  of  green  apricots,  which  you  ftir  in  gently  with 
the  Ikimmer  ; then  take  them  out  and  throw  them  into 
cold  water.  Clean  them  well  one  by  one  of  all  their 
down,  and  throw  them  as  you  go  on,  into  another  cold 
water.  Then  boil  forne  water  in  a preferving  pan,  and 
put  them  into  blanch,  till  you  can  thruft  a pin  into  them  j 
eafily.  When  this  is  the  cafe  pour  them  all  in  a fieve 
and  let  them  ftrain.  Then  clarify  a pint  of  fyrup  ; 
and,  when  it  boils,  put  in  the  apricots  and  boil  them 
gently  in  that  fugar  for  ten  minutes  or  thereabouts* 
Then  take  them  out,  ftir  and  ikim  them  ; let  it  cool  and 
ferve. 

LXXIV.  Another  way  of  doing  the  fame. 

Put  what  quantity  you  like  of  apricots  in  a napkin 
with  a handful  of  fait,  and  fhake  them  backwards  and 
forwards  length  wavs,  meiftening  them  now  and  then 
with  a drop  or  two  of  vinegar.  By  thele  means  you 
take  off  the  down  much  fooner  from  them.  Then  walh 
them  in  cold  water  ; coll  them  afterwards  to  foftnefs, 
then  fkim  them  out  from  that  water  into  eold.  When  1 
they  have  been  there  a little  while,  pour  them  all  into  a 
fieve  to  drain  ; then  put  them  in  fugar  in  which  they  pre 
to  boil  till  they  turn  green.  When  they  are  fuch,  fi~  ; 
nifh  them  quickly,  take  them  out,  and  ferve. 


ARTS  AND  TRADES . 


347 


LXXV.  To  do  the  fame  fruit,  as  well  as  peaches,  when 
ripe. 

You  may  peel  them  if  you  like,  though  they  taffe  more 
of  the  fruit  when  they  are  not  peeled.  Stone  them,  and 
haying  fplitted  them,  take  the  kernels  away  from  the 
ffones.  Now,  boil  into  a fyrup  half  a pound  of  fugar, 
more  or  lefs,  according  to  the  quantity  of  fruit  you 
have  to  flew.  When  the  fyrup  is  ready,  throw  in  the 
fruit  and  the  kernels  all  together  ; boil  all  about  one 
quarter  of  an  hour,  then  take  the  pan  from  off  the  fire, 
Ihaking  it  gently  to  gather  the  fcum  together.  Take 
this  out  with  a card  and  let  your  fruits  reft  a while  to 
throw  off  their  water.  When  you  judge  they  may  have 
done  it,  fet  them  again  on  the  fire  to  boil  eight  or  ten 
minutes  longer  ; and,  if  there  be  any  more  fcum,  take 
it  off  again,  and  the  compotte  is  done. 

LXXVI.  To  make  a compotte  of  the  fame  fruits  as 
above,  and  even  plumbs,  broiled. 

Take  any  quantity  of  either  peaches,  plumbs,  or  ap- 
ricots : broil  them  on  all  fides  over  a ehafing-dilh  of 
bright  and  live  coals.  Peel  them  next  as  faff  as  you 
can,  and  put  them  on  a filver  plate  with  one  handful  or 
two  of  fugar  pulverifed,  and  fufficient  water  only  to 
help  melting  the  fugar.  Set  them  next  on  the  fire,  and 
boil  them  one  minute  or  two,  then  take  them  out  and 
let  cool.  When  you  are  ready  to  ferve  them,  fqueeze 
the  juice  of  a lemon,  or  orange,  over  them. 

LXXVII.  To  make  a compotte  of  perdrigon-plumbs. 

Take  off  the  fkin  of  about  two  pounds  of  perdrigon 
plumbs,  which  throw  in  the  mean  while  into  cold  water, 
then  ftrain  it  out  and  put  into  boiling  one  for  about  two 
or  three  minutes  only  ; after  which  having  taken  them 
out  of  this  water  and  drained,  you  range  them  in  three 


348 


SECRETS  CONCERNING 


fyrup.  When  they  fhall  have  boiled  eight  or  ten  mi- 
nutes in  it,  fkim  them,  let  them  cool  and  ferve. 

Note.  The  lit-de-verd  plumbs  are  made  in  the  fame 
way.  Whenever  a plumb  is  not  ripe  enough  you  may 
let  it  do  a little  longer  in  the  water  in  which  they  are 
boiled  previous  to  the  fyrup,  taking  care  however  they 
fhould  not  come  to  maili  in  it. 

LXXVIII.  The  fame  for  mirabeiles,  purple  and  black 
damafk,  Sainte-Catherine  and  other  plumbs. 

Take  any  quantity  of  the  above-mentioned  plumbs, 
we  fuppofe  two  pounds.  Pafs  them  in  the  boiling  water 
without  peeling  them,  efpecially  the  mirabeiles,  then 
put  them  in  a fyrup  of  half  a pound  of  fugar,  and  finifh 
them  like  the  perdrigons. 

LXXIX.  Compottes  of  verjus  ingrain. 

Take  a pound  or  two  of  verjus  in  grain  and  the  fineft 
you  can  find  ; ft  one  it  carefully  with  the  point  of  a 
tooth-pick,  apd  throw  it  in  the  mean  while  into  cold 
water.  When  all  is  done,  take  it  out  with  a Ikimmer, 
and  put  it  into  boiling  water.  Then  take  it  out  from 
the  fire,  and  let  it  cool.  Skim  it  again  and  put  it  in  a 
fyrup  of  one  pound  of  fugar,  in  which  boil  it  gently 
over  a flow  fire;  and  when  the  verjus  begins  to  turn 
green,  finifh  it  quickly  like  the  other  compottes,  but 
take  great  care  not  to  do  the  fyruptoo  much, 

LXXX.  Compottes  of  peeled  verjus. 

Take  the  fkin  and  the  ftones  out  of  two  pounds  of 
verjus,  and  put  it  in  a bowl,  in  proportion  as  you  do 
it.  Then  clarify  one  pound  of  fugar,  which  boil  into 
a fyrup  to  ala-plume  degree,  and  put  in  the  peeled  ver- 
jus, which  you  boil  alfo  till  you  find  it  fufficiently  done. 
Take  care  not  to  do  it  too  much  in  fyrup  for  fear  it 
fhould  turn  black. 

Note.  Mufcadine  grapes  may  be  done  juft  in  the 
fame  manner. 


A RTS  AND  TRADES . 


349 

LXXXL  The  comp ottes  of  pears  called  mnfcat,  thefirft 
and  moll  early. 

Peel  two  pounds  of  thofe  pears,  fcrape  their  tails,  and 
cut  off  the  end  of  them.  In  proportion  as  you  prepare 
them,  throw  them  into  cold  water.  When  done,  take 
them  out  and  drain  them.  Then  put  them  in  boiling 
water,  and,  when  they  are  foftened  and  almoll  done,  take 
them  out  of  that  water  to  put  them  into  cold  again. 
When  they  have  been  there  a while,  take  them  out  to 
drain,  and  put  them  afterwards  in  one  pound  of  fugar 
boiling,  wherein  leave  them  till  the  fyrup  be  almofl 
vompleatedi  then  remove  the  pan  from  the  fire,  flir  and 
fkim  them.  Add  the  juice  of  half  a lemon  j then  let  it 
cool  and  ferve  them. 

You  prepare  in  the  fame  manner  the  forts  of  pears 
called  Rouffelet,  Martin-fee,  Jargonelle,  and  Blan- 
quettes.  But  as  they  are  larger  than  the  mufeat,  you 
may  blanch  them,  that  is  to  fay,  boil  them  in  water  be- 
fore peeling.  As  for  the  reft,  there  is  no  fort  of  diffe- 
rence in  the  procefs  of  making  compottes  of  them. 

LXXXII.  The  compotte  of  the  largeft  forts  of  pears, 
fuch  as  Beurre,  Mellire-jean,  Bergamotte,  Verte- 
longue,  Bzidery,  Mouille-bouche,  Amadotte,  Double- 
fleur,  Bon-chretien-d’hyver,  Franc-real,  &c.  & c. 

Boil  in  water  any  quantity  of  the  above-mentioned 
pears,  till  they  are  done.  Then  peel  them,  core  them, 
and  throw  them  into  cold  water.  Now  melt  a quantity 
of  fugar  proportionable  to  that  of  your  pears,  in  which 
you  put  them  and  boil  to  a fyrup,  as  for  the  other 
forts  of  compottes.  When  done,  take  them  from  the 
hre,  and  fkim  them  well.  Squeeze  over  the  juice  of 
half  a lemon,  and  ferve  them  either  warm  or  cold,  as 
you  like. 

LXXXXII,  A compotte  of  pears  a-la-braife. 

You  may  put  a-la-braife  all  forts  of  pears,  efpecially 
Gg 


35° 


SECRETS  CONCERNING 


of  the  large  fize  above-mentioned.  To  do  this  yon  pro- 
ceed as  follows.  Broil  your  pears  over  a chafing-difh 
of  bright  and  live  coals:  and,  when  fufficiently  done, 
place  them  a moment  on  the  naked  coals,  that  you  may 
peel  them  the  more  eafily  and  to  color  them.  Then 
peel  and  core  them,  and  put  them  in  a weak  fyrup,  in 
which  boil  them  a little  while^,  but  not  too  much. 

LXXXIV.  A compotte  of  quinces. 

The  quinces  are  prepared  in  the  fame  manner  when 
a-la-braife.  The  white  quinces  are  bell  boiled  in  water 
firft,  before  being  put  into  the  fyrup,  which  is  made 
with  the  fame  quantity  of  fugar  as  for  pears. 

LXXXV.  Compotte  of  apples,  Portuguefe  faihion. 

Cut  a few  apples  by  the  middle  into  two  halves,  and 
core  them.  Then  put  them  on  a filver  plate  with  fugar 
under  and  over  them.  Set  this  plate  on  the  (love  with 
fire  underneath,  (and  cover  it  with  fuch  a lid  as  can  ad- 
mit, by  means  of  a rim  raifed  round  it  at  the  top,)  of 
fome  lighted  charcoals  put  on  it.  Let  the  apples  do  thus 
between  thefe  two  fires  till  the  fugar  turns  all  brown  and 
in  caramel,  without  however  being  burnt.  Suchcompot- 
tes  are  ferved  hot. 

LXXXVI.  A jelly-compotte  of  apples. 

Cut  into  quarters,  pare  and  core,  a few  golden  pip- 
pins, and  throw  them  into  cold  water.  In  the  mean 
while  chop  five  or  fix  more  apples  to  pieces,  and  boil 
them  with  the  parings  of  the  others  in  two  quarts  of 
water.  Then  Brain  all  through  a flannel;  and,  in  that 
liquor  put  one  pound  and  a quarter  of  fugar,  then  fet 
it  on  the  fire  with  the  quarters  of  pippins  which  you 
firfl  prepared.  Boil  them  thus  gently  fpr  fear  they 
lliould  maili.  When  done,  take  the  pan  from  off  the 
fire,  and  take  the  quarters  out  of  the  fyrup,  one  by  one, 
and  range  them  in  order  on  a difh.  Then  fet  your  fyrup 


ARTS  AND  TRADES. 


35* 

again  on  the  fire  and  boil  it  till  it  comes  into  a jelly, 
when  cold  yon  take  it  and  lay  it  on  your  apples  which 
yon  thus  cover  with  it.  This  compotte  may  keep  for 
five  or  lix  days. 

LXXXVXI.  A compotte  of  apples  a-la-bouillonne. 

Cut  a few  apples  into  two  halves  and  core  them. 
Range  them  in  tiie  pan,  and  for  the  quantity  of  fix  or 
eight  apples  put  one  pint  of  water  and  a quarter  of  a 
pound  of  fugar.  Cover  them  over  and  fet  them  on  the 
fire  to  boil ; then  when  the  liquor  is  almoft  all  wafted, 
drefs  them  on  a dilh  and  ferve  them. 

The  compottes  of  calvil  apples  are  made  in  the  fame 
way. 

CHAP.  XV. 

Secrets  relative  to  the  Art  of  Preparing  Swue f. 

X.  How  to  reduce  tobacco  into  powder. 

UNCORD  the  tobacco,  and  fpread  the  leaves  on  a 
carpet  to  dry  in  the  fun.  Then  pound  them  in  a 
mortar,  and  fift  through  a coarfe  fieve  to  get  the  coarf- 
eft  powder  out  of  it.  As  for  fifting,  you  muft  obferve 
to  do  it  in  due  proportion  as  you  pound  it,  and  not  to 
pound  much  at  a time.  You  may  alio  take  another  me- 
thod, that  of  grinding  it  in  one  of  thofe  fmall  mills 
which  are  made  on  purpofe  for  grinding  tobacco.  By 
thefe  means  you  may,  without  much  trouble,  make  it  as 
coarfe  and  as  fine  as  you  like,  by  fcrewing  tighter  or 
Hacker  the  nut. 

II.  How  to  purge  fnuff,  and  prepare  it  for  admitting  of 
odours. 

Have  a fmall  tub  pierced  with  a hole  at  bottom  wl#ch 
you  flop  and  unftop  with  a cork  as  you  want  it.  In. 


m 


SECRETS  CONCERNING 


this  tub  put  a very  thick  and  clofe  weaved  cloth  which 
you  turn  over  the  rim  of  the  tub  and  fix  there  by  the 
outfide.  Put  your  fnuff  iu  it,  and  pour  water  over  it. 
After  it  ihall  have  foaked  thus  twenty-four  hours,  ua- 
ftop  the  whole  of  the  tub  and  let  the  water  drain  away, 
wringing  the  cloth  in  which  it  is,  to  help  the  exprefli- 
on  of  the  water.  Repeat  this  operation  three  different 
times  to  purge  it  the  better.  When  this,  operation  is 
performed  fet  the  fnuff  to  drying  in  the  fun.  When 
dry,  put  it  again  in  the  tub  in  the  fame  manner  as  be- 
fore, and  foak  it  again  no  more  with  common  water, 
but  with  fome  fmelling  ones,  fuch  as  for  example  orange- 
flbwer  water,  eau-d5ange,  &c.  Twenty-four  hours  after 
let  the  water  run  off  and  drain,  then  fet  it  in  the  fun 
to  dry  as  before.  In  the  mean  while  ftir  and  afperfe  it 
again  now  and  then  without  fmelling  water.  Such  is 
the  indifpenfible  preparation  abfolutely  requifite  to  dif- 
pofe.  fntiff  to  receive  the  odour  of  flowers.  If  you  do 
not  care  to  have  it  fo  perfectly  nice,  and  fliould  not 
like  to  wafte  fo  much  of  it,  you  may  giveit  but  one  wafli 
of  the  common  water.  This  moderate  purgation  will 
do  pretty  well,  efpecially  if,  while  it  is  a drying  in  the 
fun,  you  knead  it  the  more  often  m proportion  with 
your  fragrant  waters,  and  let  it  dry  each  time  between. 

III.  How  to  perfume  fnuff  with  flowers. 

The  tuberofe,  the  jeffamine,  the  orange  flowers  and 
thofe  are  the  rofes  which  communicate  the  more  eafily 
their  fragrancy  to  the  fnuff.  To  produce  this,  have  a 
box  lined  with  white  paper  perfectly  dry,  in  which  make 
abed  of  fnuff  the  thicknefs  of  an  inch,  then  one  of  flow- 
ers, another  of  fnuff  and  another  of  flowers  again,  conti- 
nuing fo  to  do  till  you  have  employed  all  your  fnuff.  Af- 
ter having  let  this  ftratification  fubfifl  for  twenty-four 
hours,  feparate  the  flowers  from  the  fnuff  by  means  of 
the  fieve,  and  renew  the  fame  ftratification  again  as 
before  with  new  flowers.  Continue  thus  to  do  till  you 
find  that  your  fnuff  has  acquired  a fuificient  fragrancy 
fiiqrp,  the  flowers;  then  put  it  in  lead  boxes  to  keep  it.* 


ARTS  AND  TRADE  S. 


353 


IV .  Another  way  to  do  the  fame, 

There  are  people  who  make  the  Gratification  another 
way.  They  inclofe  their  flowers  between  fheets  of 
white  paper  filled  with  pin-holes  as  thick  as  poffible  ; 
this  bed  tney  lay  between  two  of  fnuff ; and,  as  for  the 
ffnall  quantity  which  may  have  got  in  the  papers  through 
thefe  holes,  you  lift  it  out  by  means  of  a fheer  horfe-hair 
fieve.  The  flowers  muff  be  renewed  four  or  five  times. 
This  method  feems  the  lefs  troublefome,  and  the  fnuff 
catches  the  odour  nearly  as  well. 

V.  Another  method. 

A preparation  of  fnuff  may  be  made  of  tin  exceflive 
nice  fragrancy  with  buds  of  rofes.  The  procefs  is  this. 
Rob  thofe  buds  of  their  green  cup  and  the  piitillum 
which  is  in  the  middle,,  inlfead  of  which  lail  you  are 
fkilfully  to  introduce  a clove  without  damaging  and 
breaking  or  loofening  the,  rofe  leaves  which  are  clofe- 
ly  wrapped  up  one  in  another.  Such  buds,  thus  pre- 
pared, put  into  a glafs  veffel  well  covered  over  with 
a bladder  and  a leather  befides,  and  expofe  them  for 
a month  in  the  fun,  after  which  term  you  may  make, 
ufe  of  thefe  buds  as.  before  direded,  for  the  other  flow,, 
ers. 

VI.  Snuff  of  raille-iieurs. 

The  milk-fieurs  fnuff,  or  fnuff  of  one  thoufand  and 
one  flowers,  is  made  by  mixing  together  a number  of  va- 
rious odoring  flowers,  managing  the  quantity  of  each 
of  them  according  to  the  greater  or  leffer  degree  of 
.'fragrancy  they  are  empowered  with,  fo  that  none 
could  be  found;  to  have  a predominancy  over  the  others. 
When  that  is  executed  you  proceed,  as  before  direded, 
to  the  alternate  Gratification  of  this  mixture  and  oft 
. the.  fnuff k powder. 


G g a. 


SECRETS  CO NCERNING 


$54 

VII.  The  odoring  fnuff  after  the  method  pradtifed 
Rome. 

Take  the  fnufF  after  its  being  perfumed  with  flowers-', 
and  put  it  in  a large  bowl  or  other  proper  vefTel.  Pour 
over  it  fome  white  wine,  with  an  addition,  if  you  chufe, 
of  e /Fences-  of  mufk  and  amber,  or  any  other  filch  like 
odours.  Then  ftir  your  fnuff  and  rub  it  all  between 
your  hands.  In  this-  manner  you  may  have  fnuff  of 
whatever  odour  you  defire,  which  to  d-iftinguifli  from 
each  other,  you  put  into  feparate  lead  boxes  with  a. 
particular  mark. 

VIII.  The  fnuff  with  the  odour  of  civett. 

Take  a little  civet,  in  your  hand  with  a little  fnuff?, 
fpread  that  civet,  more  and  more  in  bruifing  with 
your  fingers  and  an  addition  of  fnuff.  After  having 
mixed  and  remixed  it  thus  in  your  hand  'with  the  whole 
quantity  of  fnuff,  put  all  again  together  in  its  box  as 
before.  You  may  do  the  fame  with  refpedt  to  other 
odours.. 

IX.  Amber-fnufF. 

As  for  the  amber-fnuff,  you  had  better  heat  the  bot- 
tom of  a mortar,  and  pound  in  it  twenty  grains  of  am- 
ber, adding  by  degrees  one  pound  of  fnuff  to  i , which 
you  handle,  rub  and  mix  afterwards  with  your  hands,., 
to  introduce  the  odour  the  better  among  it. 

X„.  The  adoring, fnuff,  Malithefe  fafhiori. 

Take  a fnuff  ready  prepared  with  orange-flower- water 
(as  directed  in  this  chapter,, art.  ii.)  then  perfume  it 
with  amber  as  we  have  juft  faid  ; after  which  with  ten 
grains  of  civil.,  which  pound  with  a little  fugar  in  a 
mortar,  you,  introduce  again  your  fnuff  by  degrees  to 
the  quantity  of  one  pound,  for  thefe  ten  grains,  increa- 
fmg  either  the  fnuff  or  the  odours  in  the  f^me  propor- 
tion to  each  other.. 


ARTS  AND  TRADES , 


355 


XL  The  true  JMalthefe  method  of  preparing  fnuff. 

Take  rofe  tree  and  liquorice  roots  which  you  peel. 
Reduce  them  into  powder  and  lift  it;  then  give  it  what 
odour  you  like,  adding  white  wine,  brandy  or  fpirit  of 
wine,  and  mix  your  fnuff  well  with  this.  Such  is  the 
true  Malthefe  method  of  preparing  fnuff, 

XII.  The  Spaniilx  method  of  preparing  perfumed 
fnuff. 

1.  Pound  in  a fmall  mortar  twenty  grains  of  mufk 
with  a little  fugar.  Add  by  degrees  as  much  as  one 
pound  of  fnuff  to  it  ; then  pound  ten  grains  of  civit, 
and  introduce  your  pound  of  mufked  fnuff  to  it  in  a 
gradual  manner  as  you  did  before,,  and  rub  all  together 
between  your  hands. 

2.  The  Seville-fnuff  is  the  fame  with  only  an  addition 
of  twenty  grains  of  vanilla,  an  ingredient  which  enters 
in  the  compofition  of  chocolate, 

3.  They  who  are  fond  of  a milder  and  fweeter  odour 
in  their  fnuff  may  increafe  the  quantity  of  fnuff  for  the 
prefcribed  dofes  of  odours,  or  deminifh  the  dofes  of 
odours  prefcribed  for  the  quantity  of  finiff.  You  muft 
take  great  care  not  to  let  odoring  fnuff  be  uncovered  in 
the  air,  but  to  keep  it  very  elofe  for  fear  it  fhould  lofe 
its  fragrancy. 

4.  As  the  Spanifii  fnuff  is  exceffively  fine  and  drawing 
towards  a reddifli  hue,  to  imitate  it  in  the  above  pre- 
lcription,  you  muff  chufe  fine  Holland  well  purged  red- 
dened and  granulated,  pound,  and  fift  it  through  a very 
fine  filk  fieve.  Then  you  give  it  whatever  odour  you 
like,  after  having  purged  it  in  the  manner  we  prefcribed 
in  this  chapter,  art.  ii. 

5.  There  is  no  inconveniency  in  taking  a fnuff  already 
prepared  with  flowers  to  give  it  afterwards,  when  you: 
like  an  odour  of  mufk?,  amber  or  other  prefume..  On 


356  SECRETS  CONCERNING 

the  contrary  fuch  a fnuff  is-  the  readier  to  take  the  odours^ 
and  preferve  them  fo  much  the  longer. 

XIII.  To  give  a red  or  yellow  color  to  fnuff. 

Take  the  bulk  of  one  or  two  nuts  of  red  or  yellow 
ocher,  with  which  mix  a little  white  chalk  to  temperate 
the  above  colors  at  your  pleafure.  Grind  either  of  thefe 
ochers  with  three  drachms  of  oil  of  almonds  ; then,  con- 
tinuing to  grind  it  on  the  ftone,  add  by  little  at  a time 
fome  water  to  it  till  you  fee  the  pafte  admits  of  it  free- 
ly and  becomes  very  frnooth  and  equal.  Now  take  fome 
gum  adragant  water  and  introduce  it  likewife  to  the 
above  pafte,  ftirring  and  grinding  continually  all  the 
while.  At  laft  gather  it  out  of  the  ftone  in  a large  glaz- 
ed bowl  and  dilute  it  in,  and  with,  about  one  quart  of 
common  water,  or  thereabouts.  Then  take  your  fnuff 
well  purged  and  prepared  as  in  art.  ii.  and  throw  it  in 
this  bowl,  therein  handle  and  rub  it  well  to  make  it  take 
color  more  regularly  and . equally.  When  it  is  thus 
made  all  into  a lump,  let  it  reft  twenty-four  hours  be- 
fore putting  it  to  dry  in  the  fun,  which  immediately 
after  that  tame  you  are  to  do,  fpreading  it  on  a dry 
cloth  and  turning  it  now  and  then  to  help  its  drying 
the  fafter.  Then  you  gum  it  again  by  afperfion  with 
gum  adragant  pulveriled  and  diffolved  into  fome  fmelling 
water  : or  you  may  again  dip  your  hands  into  that  wa- 
ter and  rub  your  fnuff  between  your  hands  thus  wet- 
ted ; which  laft  method  is  preferable,  as  it  gums  the 
fnuff  infinitely  more  regular.  Laftiy  dry  it  again  in 
the  fun  ; and,  when  perfectly  dry,  lift  it  through  the 
fineft  fieve  you  can  find,  and  then  it  will  be  ready  to. 
admit  of  whatever  odour  you  pleafe  to  impregnate.it 
with* 


Secrets  relative  to  the  art  of  taking  out  Spots 
and  Stains. 

I.  To  take  off  iron-moulds  from  linen. 

PUT  boiling  water  in  a bowl  and  fpread  the  flamed 
part,  or  parts  of  your  linen  over  it,  fo  as  to  let  it 
be  well  penetrated  with  the  fleam  of  the  water.  Then 
rub  the  places  with  forrel’s  juice  and  fait  till  they  are 
perfectly  and  thoroughly  foaked  with  it  Such  linen 
walked  afterwards  in  the  lye  of  wood-ailies,  will  be 
found  to  return  intirely  free  from  the  iron  mould  fpots 
it  had  before. 

II.  To  take  off  carriage-wheeTs  greafe  from  clothes. 

Rub  the  place  with  butter.  Then  with  blotting  pa- 
per and  a hot  iron,  or  a bit  of  red-hot  charcoal  in  a filver 
fpoon,  you  may  take  all  off  as  you  would  a drop  of  wax 
©r  tallow  on  a cloth. 

I 

III.  Againft  pifs-fpots. 

L . 

Boil  fome  chamber-lye  and  wafh  the  place  •with  it 
Then  rinfq  it  with  clear  water.. 


358  SECRETS  CONCERNING 

IV.  To  takeoff  all  forts  of  fpots  from  cloth  of  whate~ 
ver  colour  it  may  be. 

Take  half  a pound  of  crude  honey,  the  yolk  of  a new 
laid  egg,  and  the  bulk  of  a nut  of  ammoniac  fait.  Mix 
all  well  together,  and  put  fomeon  the  fpots  which  hap- 
pen to  be  on  either  islk  or  cloth.  After  having  left  it 
there  a while,  wafh  the  place  with  clear  water,  and  the 
fpot  will  uifappear. 

V»  A general  receipt  againft  all  forts  of  fpots,  upon 
every  fort  of  fluff. 

A water  impregnated  with  alkaline  fait,  black  foap 
and  bullock’s  gall,  takes  off  extremely  well  the  greafy 
fpots  from  any  cloth  or  filk  (luff. 

VI.  Again  ft  oil  fpots.. 

Take  a piece  of  white  foap  which  you  fhave  very  fine, 
and  put  in  a quart  bottle,  with  a wide  mouth  and  neck, 
half  filled  with  lye.  Add  to  this  the  bulk  of  a nut  of 
ammoniac  fait,  two  yolks  of  eggs,  cabbage  juice  and 
bullock’s  gall  a dilcretionable  quantity,  and  in  fhort, 
one  ounce  of  fait  of  tartar  in  l'ubtile  powder  fifted. 
Stop  the  bottle  well,  fhake  it  and  expofe  it  to  a fouth 
fun  for  four  days.  After  that  time,  if  you  poor  off 
that  liquor  on  any  oil  fpot  and  rub  it  well  with  it  in 
and  outfide,  then  let  it  dry,  and  wafh  it  again  with  the 
following  competition  of  foap,  that  fpot  will  intirely 
difappear. 

VII.  A wafhing  ball  to  take  off  fpots. 

Take  fuller’s  earth,  or  foft  foap  which  mix  and  incor- 
porate with  vine  brulh  allies,  white  chalk,  alum  and 
tartar  pounded  all  together  ina  mortar  and  lifted  through 
a very  line  filk  fieve.  When  all  is  made  into-  a pafte., 
form  your  balls  with  it  and  let  them  dry  in  the  fhade, 
Toufe  them,  rub  any  fpot  ted  place  with  it  and  wafh  itp 
afterwards  with  clear  water. 


ARTS  AND  TRADES . 


359 


VIII.  To  take  out  pitch  and  turpentine  fpot§>. 

Rub  well  the  fpot  with  oil  of  olive,  which  fet  to  dry 
for  one  day  and  one  night.  Then,  with  warm  water 
and  the  above  walhing  ball,  you  will  intirely  ungreafe 
the  place. 

IX.  Again  ft  ink  fpots,  whether  on  cloth  or  linen 

Wet  immediately  the  place  with  lemons,  or  forrel 
juice,  or  with  white  foap  diluted  in  vinegar. 

X.  Another  more  fimple  remedy  again!!  ink  when  juft 
fpilled. 

Prejudice  always  did,  and  always  will  prove  fatal, 
from  the  minute!!  to  the  moft  interefting  circumftance 
in  life.  The  time  which  is  fpent  in  lamenting  over  an 
accident,  juft  happened  before  our  own  eyes,  is  but  too 
often  the  only  one  which  could  have  laved  and  prevented 
the  dire  confequeaces  of  it,  nay  perhaps  repaired  it  in- 
tirely without  leaving  the  leaft  fear  behind,  had  we  ran 
inftantly  to  the  remedy.  Ink  never  does  nor  can  l’poil 
the  cloth,  fluff,  !ilk,  lace,  or  linen  on  which  it  is  fpilled, 
unlefs  it  lies  there  to  drinefs.  And  it  is  well  known, 
on  the  other  hand,  that  if  you  put  as  much  water 
in  your  ink-horn,  as  there  is  ink,  you  make  it  too 
pale:  if  twice,  ftill  more  fo ; if  three,  four,  five,  fix, 
if  twenty,  if  fifty  times  ; then  it  will  be  fuch  indeed 
that  it  will  be  no  more  ink  at  all.  What  could  a 
pint  of  ink  do  in  a quart  of  milk  ? A great  deal  of 
mifehief  without  doubt.  But,  in  fifty  or  a hundred 
gallons  nothing  at  all.  By  parity  of  reafoning  it  muft 
be  obvious  that  if  oil  the  fine!!  filk,  cloth  or  velvet, 
mufiin  or  lace  rufiles,  &c.  a whole  phial  of  ink  fiiould 
be  fpilled,  an  undeterminate  greater  quantity  of  water 
than  there  was  ink,  poured  inftantly  on  the  place,  by 
degrees  and  not  all  at  once,  muft  weaken  it  to  fuch  a 
degree  as  to  wafh  it  off  at  laft  intirely.  What  rea- 
foning thus  once  diftated  naturally,  reiterated  experi- 


giSo  SECRETS  CONCERNING 


ence  fince  proved  : therefore,  here  it  is  recommended. 
Senfe  only  and  judgment  muft  be  confulted  in  the  exe- 
cution. As  for  example,  if  the  ink  be  fpilled  on  a ruf- 
fle or  apron,  &c.  while  you  have  it  on,  let  one  hold 
the  affeded  part  between  his  two  hands  over  a bafon  and 
rub  it  while  another  is  pouring  gradually  water  from  a 
decanter  ; and  let  a whole  pitcherful  be  ufed  if  neeefla- 
ry.  If  the  ruffle,  apron,  &c.  be  at  liberty  and  not 
%dually  worn  on,  the  place  dipped  into  a bafon  filled 
with  water,  and  there  fqueezed  and  dipped  in  again,  may 
do;  provided  you  change  the  water  in  abundance,  every 
two  or  three  fqueezes.  If  the  ink  be  fpilled  on  a green 
carpet  table,  it  may  immediately  be  taken  out  with  a 
tea-fpoon  fo  that  any  water  at  all  ihall  hardly  be  want- 
ed afterwards,  provided  it  has  not  laid  any  time  on  it, 
and  was  only  that  itiftant  fpilled  ; as  the  down  of  the 
cloth  prevents  the  immediate  foaking  of  the  ink  or  any 
liquor  indeed  (except  oil)  through  and  through.  But 
if  it  have  laid  fome  time,  let  the  time  be  ever  fo  long, 
provided  it  is  (till  wet,  by  pouring  a little  frefh  clean 
water  at  a time  on  the  place,  and  gathering  it  up  each 
time  with  a fpoon,  and  prelling  hard  to  fqueeze  it  out 
of  the  cloth  into  the  fpoon  again,  you  will  at  laft 
bring  it  to  its  natural  color  as  if  no  fuch  accident  had 
ever  happened.  Thefe  few  circumftances  explained,  are 
fufficient  to  guide  any  one,  who  has  a common  lliare  of 
good  fenfe  and  under  ftan  ding,  how  to  ad  on  this  princi- 
ple in  others. 

XI.  Again  ft  oil  fpots  on  fatin,  and  other  filk-ftuffs, 
even  on  paper. 

If  the  fpot  is  frefh  and  juft  done,  heat  on  the  fliovel 
fome  allies  from  calcined  fheep’s  troters,  and  put  fome 
under  and  upon  the  place.  Then,  laying  fomething 
heavy  upon  it  let  it  remain  fo  for  one  night  ; the  next 
morning  the  fpot  ought  to  be  gone  : but,  if  not  quite, 
renew  the  precept. 


ARTS  AND  TRADES * 361 

XII.  A preparation  of  balls  againft  fpots. 

Take  half  a pound  of  foap,  four  ounces  of  clay,  and 
one  of  quick-lime.  Dilute  all  with  a little  water,  and 
make  it  into  pills  or  fmall  balls.  With  thefe  rub  the 
fpots,  andwafh  the  place  afterwards. 

XIII.  For  filks. 

If  you  rub  the  fpots  which  are  upon  a filk  with  fpirit 
of  turpentine,  they  will  difappear  : becaufe  the  volatili- 
ty of  that  fpirit  exhaling  into  vapour,  carries  along 
with  it  the  oil  of  the  fpot  to  which,  on  account  of  its 
homogeneous  quality,  it  communicates  its  volatility,  by 
penetrating  and  fubdividing  it  infinitely. 

XIV.  To  reftore  gold  and  filver  laces  to  their  former 
beauty. 

Mix  equal  quantities  of  water,  bullock’s  and  jack’s 
gall.  With  this  compofition  rub  your  gold  or  filver  and 
and  you  will  fee  it  changing  color  dire&ly. 

XV.  To  reftore  Turkey  carpets  to  their  firft  bloom. 

Beat  the  carpet  well  firft  with  a rod,  till  perfectly  free 
from  duft.  Then,  if  there  be  any  fpot  of  ink,  take  them 
out  with  a lemon,  or  with  forrel  ; andwafh  the  place  af- 
terwards with  clear  water.  Shake  the  reft  of  the  water 
off,  and  let  it  dry  where  you  rubbed  it  with  any.  When 
dry,  rub  the  carpet  very  hard  all  over  with  the  fmoak- 
ing  hot  crum  of  a white  loaf:  and  when  you  find  in  the 
evening,  the  fkies  clear  and  a likelihood  of  being  a 
fine  night,  let  the  carpet  be  put  out  for  two  or  three 
fuch  nights. 


SECRETS  CONCERNING 


36z 

XVI.  To  make  tapeftries  refume  their  fir  ft  bright- 
nefs  when  their  colors  have  been  tarniflied  and 
fpoiled. 

Shake  and  clean  well  thetapeftry  by  rubbing  it  all  over 
with  white  chalk  which  you  leave  on  it  for  about  one 
day.  Next,  with  a rough  hair  brulh,  get  all  that  chalk 
out  again,  and  put  on  frefli,  which  leave  as  before.  Then 
with  the  fame  rough  hair  brulh  get  this  out  alfo,  and 
beat  it  loundly  with  a rod,  and  brulh  it  afterwards  with 
the  foft  cloth-brulh.  This  operation  will  reftore  a ta- 
peftry  to  its  priftine  ftate. 

XVII.  To  take  off  all  the  fpots  of  wax  from  the  vel- 
vet of  any  color,  except  the  crimfon. 

Take  the  crum  of  a ftale  loaf,  and  cut  a thick,  llice 
out. of  it,  which  toaft,  and  apply,  when  burning  hot,  on 
the  fpot  of  wax  ; when  cooled,  renew  it  till  all  the  wax 
is  leaked  out  of  the  velvet. 

XVIII.  To  take  the  fame  off  from  filks  and  camblet. 

Put  on  each  wax  fpot,  fome  foft  foap,  and  fet  in  the 
fun  till  grown  warm  ; then  by  walhing  the  place  with 
clean  water,  the  fpot  will  difappear. 

XIX.  To  walha  gold  or  filver,  or  filk  embroidery,  on 
either  linen  or  any  fluff  whatever,  and  render  it  like 
new. 

Take  bullock’s  gall,  one  pound  ; foap  and  honey, 
three  ounces  of  each  ; and  Florentine  orrice,  about  the 
fame  quantity,  in  fu!  tile  powder.  Put  all  in  a glafs  vef- 
fcl,  in  which  mixfit  well,  into  a pafte,  and  let  it  be  ex- 
pofed  for  ten  days  in  the  fun.  When  you  are  ready  to 
life  it  make  an  infulion  of'  bran,  which  boil  in  water 
and  ftrain  through  a cloth.  Then  fmear  the  work  over 
with  tiie  above-deferibed  pafte,  in  fuch  places  as  you  want 
to  clean,  and  waih  them  afterwards  with  the  laid  bran 


* 


ARTS  AND  TRADES . 


363 

water,  renewing  this  till  it  receives  no  more  alteration 
in  its  color.  Wipe  then  well  the  places  with  a whiter 
cloth  : and  wrap  the  work  in  a clean  napkin  to  let  it 
in  the  fun  to  dry,  after  which  pals  it  through  the  po- 
lifhing  and  luftring  prefs,  and  the  work  will  be  as  fine 
and  bright  as  when  new. 

XX.  To  take  the  fpots  off  from  filk  and  woollen 
fluffs. 

Take  French  lb-arch,  without  any  mixture  of  indigo 
or  blue Whatever,  which  dilute  in  a cup  with  good  bran- 
dy, like  a thick  pap.  Of  this  pafle,  put  on  each  lpot, 
and,  when  dry,  rub  it  off  and  brulh  it.  If  the  fpot  is 
not  quite  gone  at  the  fir  ft  time,  renew  the  operation, 
and  it  certainly  will  at  the  fecond. 

XXI.  To  color  velvet  in  red. 

Take  four  ounces  of  adragant,  and  one  of  Arabick 
gums,  jjboth  of  which  pulverife.  Put  this  powder  in 
clean  water,  wherein  let  it  dilfolve  for  two  or  three  days. 
After  which  time,  fteep  a fpunge  in  the  liquor,  and  rub. 
the  wrong  fide  of  the  velvet.  If,  after  being  dry,  you 
find  it  not  high-colored  enough,  renew  it  and  the  die  ft 
will  furprife  you. 

XXII.  To  revive  the  color  of  a cloth. 

Pour  one  quart  of  water  on  one  pound  of  burnt  pot- 
aflies.  Twelve  hours  alter  decant  the  water  off  in  ano- 
ther veffel,  and  put  in  a handful  of  a dry  moth-mullein's 
leaves,  with  two  bullocks  galls.  Boil  all  together  till 
the  leaves  go  to  the  bottom.  Then  fet  this  water  for  a 
few  days  in  the  fun.  Then  putting  in  it  whatever  co- 
lor you  want,  boil  it  along  with  the  cloth  in  that  lye, 
and  let  it  thus  foak  afterwards  for  fourteen  or  fifteen 
days,  then  the  cloth  will  have  rtfumed  its  primary 
color. 


364  SECRETS  CONCERNING 


XXIII.  To  take  the  fpots  off  from  a white  cloth. 

Boil  two  ounces  of  alum  for  half  an  hour,  in  a pint 
or  a pint  and  a half  of  water  ; then  put  in  a piece  of 
white  foap,  with  another  pound  of  alum  ; and  having 
foaked  thus  three  days  in  the  cold,  you  may  with  it, 
wafli  all  the  fpots  of  any  white  cloth  whatever. 

XXIV.  To  take  off  the  fpots  from  crimfon  and  other 
velvets. 

1.  Take  one  pint  of  lye  made  of  vine-branch  allies, 
in  which  dilfolve  half  an  ounce  of  alum’s  dregs.  When 
fettled,  {train  it  through  a cloth  ; then  take  another 
drachm  of  alum,  half  a drachm  of  Spanifh,  and_as  much 
of  foft  foap  ; a fcruple  of  common,  and  half  a drachm 
of  ammoniac  falts  ; a calf’s  gall,  and  a little  celan- 
dine’s juice.  All  being  well  mixed,  ftrain  and  keep 
it  for  ufe. 

2.  Before  uling,  take  the  quantity  you  think  to  have 
need  of  in  a cup,  in  which  put  a little  Brafil  wood  and 
bourre  d’ecarlatte  (or  goat’s  hair  from  the  dyers,  dy- 
ed with  madder)  to  boil  4 bubble  or  two,  then  ftrain 
through  a cloth.  In  that  Itate,  your  preparation  will 
be  fit  to  take  off  all  the  fpots  from  crimfon  either  cloth 
or  velvet. 

Note.  For  cloths  or  velvets  of  other  colors  tinge 
your  liquor  with  bourre,  or  goat’s  hair,  of  the  fame 
«olor. 

XXV.  To  take  off  an  oil  fpot  from  cloth. 

Take  oil  of  tartar  which  put  on  the  fp@t,  then  walh  it 
immediately,  firft  wdth  lukewarm  water  then  with 
two  or  three  cold  waters,  and  it  will  be  perfectly  clean- 
fed. 


ARTS  AND  TRADES . 


3 $5 

XXVI.  A compofition  of  foap  to  take  off  all  forts  of 
fpots. 

1.  Take  one  pound  of  Venetian  white  foap,  fix  yolks 
of  eggs,  and  half  a fpoonful  of  fait  pounded.  Incor- 
porate all  together  with  a fufficient  quantity  of  the  juice 
from  the  leaves  of  white  beet.  Make  this  compofition 
into  fmall  cakes,  which  dry  in  the  fliade. 

2.  To  ufe  them,  wet  the  place  of  the  cloth  where 
the  fpot  is,  with  clear  water,  and  rub  it  over  on  both 
fides  with  the  faid  foap ; then,  washing  it,  the  fpot  will 
difappear. 

XXVII.  To  take  the  fpots  off  from  a white  Jfilk  or 
crimfon  velvet. 

Wet  the  place  well  with  brandy  of  three  rectifications, 
or  with  the  very  heft  fpirit  of  wine,  then  fmear  it  over 
with  the  white  of  an  egg,  and  let  it  to  dry  in  the  fun. 
When  dry,  wafih  the  place  with  clean  water,  palling 
and  fqueezing  it  between  your  fingers;  and,  if  the  fpot 
is  not  gone  at  the  fir  ft  operation,  it  will  not  fail  at  the 
fiecond,  therefore  renew  it  again. 


H h a 


CHAP.  XVII. 


Secrets  relative  to  the  Art  of  F ishing,  Ang« 
LING}  Bir  D-C  ATCHING,  6 'C. 

I.  How  to  intice  a great  quantity  of  fifli  to  refort  to  a 
certain  place. 

YOU  may  draw  all  the  filh  into  whatever  place  you 
find  moft, commodious,  by  throwing  in  the  following 
eompofition. — -Take  bullock’s,  goat’s  and  lheep’s  blood, 
which  is  found  in  curds  among  the  entrails  in  the  body  of 
the  animal  frelli  killed,  thyme,  origan,  flour,  marjoram, 
garlick,  wine-lye,  and  fome  fuet  or  marrow  of  thefe 
fame  ingredients  together,  and  make  them  in  fmall  pills, 
which  fcatter  in  that  place  of  the  river  or  pond  where 
you  wifh  to  have  the  fifli  come. 

II.  Another  receipt  t©  the  fame  purpofe. 

Pound  nettles  with  joubarbe,  and  fome  of  that  grafs 
called  quintefoiium  ; add  fome  wheat  boiled  in  marjoram, 
and  thyme  water,  well  pounded  alfo  with  the  reft.  Put 
of  that  eompofition  in  vour  net,  and  it  will  foon  be 
full. 

III.  Another  way. 

Grind  together  coculus  Indieus  with  cumin  and  fome 
old  cheefe,  and  make  a pafte  of  it  with  wine*lye  and 
wheat  flour,  when  all  is  well  incorporated,  make  it  into 
pills  of  thefize  of  a pea.  Throw  them  into  a river  or 


ARTS  AND  TRADES. 


367 


pond  wherein  you  know  there  are  a great  quantity  of 
fifli.  In  a part  where  the  water  is  clear  and  undifturbed. 
Every  fifli  who  fliall  fwallow  thofe  pills  will  be  jfo  in- 
toxicated that  they  will  all  come  to  the  fide  of  the  wa- 
ter, and  you  will  be  able  to  take  thena  with  your  hand. 
In  a Ihort  time  afterwards  their  intoxication  will  go  off, 
and  they  will  become  again  as  brilk  as  ever  they  were 
before  eating  that  bait. 

IV.  Another  way. 

Marjoram,  marigolds,  wheat-flour,  and  rancid  butter, 
goat’s  fuet,  and  lumbrici  terreni,  (or  earth  worms) 
pounded  and  mixed  all  together,  are  of  infinite  fervice  to 
intice  all  forts  of  fifli  into  the  net. 

V.  Another  fuperflitious  method. 

As  there  is  no  extirpating  from  the  narrow  minds  of 
low  people,  and  that  extirpating  and  exclaiming  againfl: 
it,  is  by  no  means  perfuafive  nor  fuccefsful,  we  cannot 
refrain  however  mentioning  the  following  receipt  which 
has  been  given  us  by  an  old  obdurate  flflierman,  whom 
nothing  could  have  perfuaded  againfl:  the  abfurdity  of  it. 
It  will  excite  the  laughter  of  fome  of  our  readers, 
while  it  will  not  fail  to  meet  wfith  fimpletons  enough  to 
try  again  the,  experiment,  in  order  to  convince  them- 
felves  of  the  abfurdity  of  fuch  and  the  like  preemp- 
tions, as  there  are  plenty  in  old  women’s  books,  for 
the  head-achs,  the  gout,  the  rheumatifm,  the  fcaldings, 
the  hooping-cough,  &c.  & c. — “ Whenever  you  want 
to  aflemble  a great  quantity  of  fifli  in  a particular 
place  in  the  fea,  take  three  ihells  of  them  which  g^oW 
among  the  rocks  ; and  having  taken  out  the  fifli 
which  is  in  them,  write  with  your  own  blood,  in  the 
infide  of  them,  the  two  following  words  JA  SABA0TH, 
and  throw  them  in  that  part  of  the  lea  where  you 
would  have  the  fifli  gather.  In  lels  than  the  twinkling 
of  an  eye  you  will  fee  a prodigious  quantity  of  them 
flocking  there.’’ 


3^8 


SECRETS  CONCERNING 


The  absurdity  of  this  fecret  is  glaring,  and  flares  one 
in  the  face  in  every  word  which  compofes  it.  Firfl,  the 
two  words  here  recommended  are  meant  for  two  Hebrew 
ones,  the  firfl  of  which,  JA  is  cramped,  and  broken  for 
JEHOVAH,  which  fignifies  God.  Now  if  we  may  fup- 
pofe  any  virtue  in  a word  whatever,  there  can  furely 
be  none  in  the  broken  limbs  of  that  word,  therefore,  the 
pretended  fecret  mufl  fail  here  and  prove  unfuccefsful  at 
the  very  firfl  ftep  whenever  JA  is  ufed  inflead  of  JEHO- 
VAH.— Secondly  if  any  virtue  might  be  fuppofed  to 
be  attached  to  thefe  words,  that  virtue  mufl  more  na- 
turally be  bound  in  them  when  fpelled  and  written  in 
their  proper,  peculiar,  and  original  drefs,  than  when 
painted  by  the  borrowed  uncertain  and  contefled  fi- 
gures peculiar  to  another  language  ; whence  it  is  plain 
that  mufl  be  preferable  in  every  refpedl, 

fince  they  really  exprefs  what  is  meant,  and  are  not  lia- 
ble to  the  accident  of  the  corrupted  JA  for  JEHOVAH. 
- — A great  deal  more  could  be  faid  on  this  fubjedt,  was  it 
in  a more  proper  place  ; but  we  forbear  carrying  the 
fcope  of  our  refledtibns  any  farther,  in  a book  where- 
in no  philofophical,  flill  lefs  theological  matters,  can 
with  any  propriety,  find  admittance.  Therefore,  we 
mufl  here  drop  the'  fubjedt,  till  we  meet  with  another 
opportunity,  in  a performance  better  calculated  for,  and 
appropriated  to  the  purpofe. 

VI.  Another  on  the  fame  fubjedt. 

If  you  want  to  catch  a great  number  of  craw-fifh, 
you  have  but  to  find  out  the  places  wherein  they  har- 
bour ; then  put  into  your  nets  fome  bits  of  goat’s  bow- 
els, or  fkinned  frogs,  the  fmell  of  which  bait  will  draw 
every  one  out  of  their  holes  into  the  net. 

VII.  To  prevent  the  birds  from  fpoiling  a field  fown 
with  grain. 

Get  the  largefl  toad  you  can  find,  and  confine  it  in  a 
new  earthen  pot  along  with  a bat.  At  the  fame  time 


ARTS  AND  TRADES. 


369 


write  with  a crow’s  blood,  the  word  Achizech  in  the  in- 
fide  of  the  lid  of  the  faid  pot,  which  bury  in  the  middle 
of  the  fown  field.  Then  never  fear  ever  to  fee  the  birds 
coming  near  that  field.  When  the  corn  comes  to  ripen, 
your  muft  take  care  to  dig  out  that  pot,  and  throw  it  far 
off  from  the  field  in  fome  lay-ftail. — Another  molt  ab- 
furd  fuperftitious  receipt. 

VIII.  How  to  get  a good  many  birds. 

Have  an  owl  or  chough  which  tie  in  the  night  to  a 
tree  in  the  foreft.  Near  him  place  a large  lighted  can- 
dle, which  {hall  blaze  very  much.  Then  let  two  or  three 
people  make  a noife  about  the  tree  with  drums.  The 
birds  will  come  in  crowds  to  rood:  near  the  owl  to  make 
war  ag'ainfi:  him,  and  you  will  thereby  have  an  opportu- 
nity to  kill  numbers  of  them  by  firing  in  the  midft  of 
them  with  fmail  fiiot. 

IX.  Another  way. 

Put  a-foaking  fome  birds  feed  in  good  brandy,  with  a 
little  white  hellebore,  and  place  it  in  fome  part  of  your 
garden  as  a bait  for  the  birds  which  frequent  it;  and  all 
thofe  who  lhall  eat  of  that  feed  will  fo  fuddenly  be  in- 
toxicated by  it,  that  they  will  fuffer  themfelves  to  be  ta- 
ken by  the  hand. 

X.  Another  way. 

If  you  want  to  catch  live  fwallows  or  crows,  make 
paper's-  in  the  form  of  a fugar  loaf,  with  fome  ftrong 
brown  or  blue  paper,  the  entrance  of  which  rub  in  the 
infide  with  bird-lime,  and  bait  at  the  bottom  with  fome 
{linking  piece  of  meat  or  carrion  to  intice  them.  By 
thefe  means  when  they  go  to  thruft  their  heads  in  thofe 
papers  to  take  the  meat,  the  lime  catches  hold  of  their 
feathers  all  about  their  neck  and  head,  and  caps  them 
in  fuch  a manner  that  they  find  themfelves  blinded,  and 
cannot  fly  -when  they  go  to  rife  for  it,  which  gives  an 
opportunity  of  taking  them  alive  with  the  hand, 


370 


SECRETS  CONCERNING 

XL  Another  way. 


Mix  a little  mix  vomica  among  the  feed,  which  you 
lay  as  a bait  for  birds.  As  foon  as  they  fliall  have  eat 
any  of  it  they  will  fall  into  a fwoon,  and  it  will  be  eafy 
to  lay  hold  of  them  with  the  hand. 

XII.  To  preferve  and  multiply  pigeons. 

In  a large  devecote,  prepare  the  following  food, 
which  will  induce  your  pigeons  to  love  their  cote,  and 
alio  to  bring  you  a great  many  ftrangers  when  they  go 
abroad. — Take  thirty  pounds  of  millet,  three  of  cumin, 
five  of  honey,  half  a pound  of  bifhop’s-wort,  otherwife 
coitus,  two  pounds  of  agnus  caftus’s  feed,  which  boil  in 
river  water  to  the  total  evaporation  of  the  laft.  Then 
in  its  head  pour  a gallon  and  a half,  or  two  gallons  of 
red  port,  with  about  eight  pounds  of  old  mortar  well 
pulverifed,  which  fet  on  the  fire  again  for  about  half  an 
hour  to  conceit.  Thus  all  thofe  ingredients  will  harden 
and  form  a lump,  which,  if  placed  in  the  middle  of  the 
dovecote,  will  in  a lhort  time  amply  reward  you  for 
your  expence. 

XIII.  Another  for  the  fame  purpofe. 

If  you  hang. in  your  dovecote  a couple  of  the  oldeft 
{linking  and  dry  lalt  cod-fifli,  you  will,  by  this  means, 
not  only  keep  your  own  pigeons  fafe  at  home,  but  alfo 
caufe  a delation  among  all  thofe  of  your  neighbours  ; 
for  the  fmeil  of  that  fifh,  of  which  they  are  exceilively 
fond  will  reach  them  many  miles  off. 

XIV.  How  to  fatten  pigeons. 

Experience  fhews  that  nothing  will  keep  pigeons  in 
better  order,  and  fatten  them  fooner,  than  a pafle  mad« 
of  fried  beans,  with  cumin  and  honey. 


( 37 1 ) 


Secrets  relative  to  fubje&s  entertaining  and 


ELT  it  in  a pipkin  without  boiling.  Then  take 


a wooden  peftle,  which  fteep  in  the  wax  two  fing- 
ers’deep,  and  plunge  immediately  into  cold  water  to 
loofen  the  wax  from  it,  which  will  come  off  like  Iheets 
of  paper.  When  you  have  thus  got  all  your  wax  out  of 
the  pipkin, and  made  it  into  flakes,  put  it  on  a clean  tow- 
el and  expofe  it  in  the  air  on  the  grafs  till  it  is  white. 
Then  melt  it  again,  and  ftrain  it  through  a muflin  to  take 
all  the  dirt  out  of  it,  if  there  beany, 

II.  Another  way  of  whitening  wax  in  large  manufacto- 
ries. 

i.  Melt  your  wax  in  a large  copper,  fuch  as  thofe 
brewing  or  wa filing  coppers  which  are  fixed  in  mortar. 
Near  to  the  copper,  have  a kind  of  trough,  made  of  oak 
or  deal,  and  fix  or  feven  feet  long,  at  the  farther  end 
of  which  a cock  of  cold  water  will  be  placed -in  the  wall 
to  fill  it,  and  at  the  other,  towards  the  copper,  a tub 
laid  upon  it,  to  receive  the  wax  from  the  copper.  Let 
that  tub  have  alfo  a cock  at  four  fingers’  breath  from 
the  bottom,  and  in  that  tub  pour,  with  a wooden  bowl, 
the  melted  hot  wax  from  the  copper.  Cover  it  with  a 


CHAP.  XVIII. 


ufeful. 


I.  To  whiten  wax, 


3 7* 


SECRETS  CONGE RNJNG 


blanket  in  four  doublets  to  make  it  retain  its  heat,  and 
let  it  reft  thus  a couple  of  hours  to  give  time  to  the  dirt 
and  naftinefs  which  may  happen  to  be  in  it  to  fettle  at 
the  bottom  of  the  tub.  When  that  is  done,  fill  your 
trough  with  cold  water  ; then  have  a kind  of  tin  bafket 
to  fit  the  width  of  the  trough  foas  to  fit,  upon  its  edges, 
and  bored  at  bottom  with  twelve  or  fixteen  fmall  holes, 
at  equal  and  regular  diflances,  and  which  you  place  fo 
as  to  receive  the  melted  wax  from  the  cock  of  the  tub, 
and  render  it  in  the  trough  through  the  faid  fmall  holes 
of  its  bottom,  while,  with  a polilhed  wooden  flick  or 
roller,  under  the  tub,  and  armed  at  both  ends  with  iron 
in  the  form  of  a fpit,  and  half  of  the  thicknefs  of 
which  enters  into  the  water,  while  the  other  keeps  above 
it,  you  keep  continually  turning  equally  and  regularly. 
This  procefs  will  make  the  wax  flake  in  the  water  into 
fmall  ribbons  as  thin  as  filver  paper.  Now  in  fine 
clean  hampers,  or  hand  bafkets,  made  of  white  peeled 
willow  twigs,  take  your  wax  from  the  trough  with 
a wooden  fhovel,  and  carry  it  to  an  open  field,  where 
lay  it  thick  upon  a thin  coarfe  cloth  in  the  fun,  and 
turn  it  every  other  day  once,  for  two  weeks,  run- 
ning, after  which  time  it  -will  be  of  a perfect  white- 
nefs. 

2.  Now  clean  well  your  copper,  and  put  in  alum  wa- 
ter to  warm,  in  which  throw  your  whitened  wax,  and 
ftir  well.  When  melted,  renew  the  operation  as  before, 
and  carry  it  again  to  the  open  field  toexpofe  it  in  the  fun. 
In  a week’s  time  it  will  have  its  whitenefs  in  the  higheft 
degree  it  can  be  carried  to. 

3.  Melt  it  then  for  the  third  and  lafl  time,  and  put  it 
in  fmall  round  cakes,  which  is  done  by  calling  it  in 
fm.a'11  moulds  carved  purpofely  on  feveral  boards. 

III.  How  to  multiply  wax. 

Take  bullock’s  fuet,  which  pound  well,  and  put  a- 
foakxng  for  feventy-two  hours,  in  the  flrongefl  French 
wine-vinegar,  then  boil  afterwards  for  forty-eight  hours, 
keeping  perpetually  flamming;  as  long  as  there  appears 


ARTS  AND  TRADES . 


373 


any  fcum  upon  it.  When  that  is  done,  let  it  cool  a 
while,  and  throw  it  afterwards  into  a tub  of  cold  water, 
wherein  beat  and  ftir  it  till  it  refumes  its  wonted  confid- 
ence and  firmnefs.  Then  put  it  again  into  other  frelh 
vinegar,  and  repeat  the  very  fame  procefs  all  through 
and  exadtly  for  three  different  times.  Next  to  that,  gather 
the  tops  of  rofemary,  fage,  bay,  and  mint,  which  pound 
and  boil  well  in  water,  then  drain  through  a double  flan- 
nel bag.  In  this  water,  boil  for  the  lad  time  your  pre- 
pared fuet  as  before,  and  after  it  fliajl  have  boiled  there 
one  hour  it  will  have  no  more  any  bad  fmell.  To  color  it 
you  mud  put  one  drachm  of  faffron  to  each  pound  of  fuet, 
and  melt  it  afterwards  with  an  equal  quantity  of  real 
bees-wax,  then  it  will  be  impoffible  to  difcover  the 
mixture, 

i 

IV.  To  make  mutton  fuet  candles,  in  imitation  of  wax 
candles. 

1.  Throw  quick-lime  in  melted  mutton  fuet  ; the  lime 
will  fall  to  the  bottom,  and  carry  along  with  it  all  the. 
nadinefs  of  the  fuet,  fo  as  to  leave  it  as  pure  and  fine  as 
wax  itfelf. 

2,  Now,  if  with  one  part  of  that  fuet,  you  mix  three 
of  real  wax,  you  will  have  very  fine  bougies,  or  real 
wax  candles,  in  which  nobody  will  ever  be  able  to  find 
out  the  mixture,  not  even  in  the  moulding  and  cading 
way  for  figures  or  ornaments. 

V.  To  make  foap. 

They  generally  make  three  forts  of  foap,  white,  black, 
and  marbled.  The  white,  or,  as  it  Is  called,  the  Genoa 
foap,  is  made  with  wood-afhes,  Alicant  kali,  lime  and 
olive  oil.  The  black  is  niadie  of  the  fame  materials,  with 
this  exception  however,  that  it  is  made  with  the  feces 
and  tartar  of  the  oils.  The  marbled  is  made  with  Ahcant 
kali,  bourde,  and  lime  ; and  when  it  is  almod  done,  they 
take  fome  red  earth,  which  they  call  cinnabar,  with  cop- 
peras i they  boil  thefe  together,  and  throw  it  in  the  cop- 


m 


SECRETS  CONCERNING 


per  wherein  the  foap  is.  It  oceafions  a blue  marbling,  as 
long  as  the  Copperas  keeps  the  better  of  the  two  ingredi- 
ents ; but  as  foon  as  the  cinnabar  has  at  laffc  abforbed  the 
vitriol,  this  blue  hue  fubfides  intirely,  and  the  red  alone 
predominates.- — “In  order  therefore  to  form  the  foap, 
the  method  is  to  make  different  lyes  with  all  thefe  forts 
of  matters  ; and,  when  they  are  fufficiently  charged  (which 
beginners  know  by  their  carrying  an  egg  fwimming, 
without  its  finking  to  the  bottom,  and  experienced  l'oap- 
boilers  are  judges  of  by  deguflation,  and  the  time  they 
have  been  at  work)  they  put  all  thefe  lyes  in  proper  cop- 
pers, and  pour  at  the  fame  time,  in  Provence  and  Lan- 
guedoc, oil  of  olive  ; in  Germany,  greafe;  and  in  England, 
oil  of  fifli.  That  done  they  boil  all  together  with  a great 
blaftipg  fire  ; and  eighteen,  or  twenty  days  afterwards  thefe 
oils  have  fo  well  afpired  all  the  falts  of  the  lye,  that  this 
is  left  quite -fiat  and  untafty.  Then  by  the  cocks  which 
are  at  the  bottom  of  the  coppers,  the  water  or  lye  islet 
out,  and  the  lump  of  foap  taken  out  and  placed  to  dry 
in  drying  houfes  built  on  purpofe,  to  make  it  take  fuffi- 
cient  confiftence,  and  fuch  as  we  know  it  to  haver 

VI.  To  prevent  any  thing  from  burning  in  the  fire6- 

Pound  into  powder  cherry-tree  gum  and  alum  in 
equal  quantities,  and  imbibe  that  powder  with  ftrong 
wine-vinegar,  which  leave  thus  a-digefling  on  warm 
allies,  for  the  fpace  of  twenty-four  hours.  If  with  this 
eompofition  you  rub  any  thing  and  throw  it  on  the  fire*, 
it  will  not  be  confumed  by  it. 

VII.  To  prevent  burning  one’s  fingers  in  melted  lead. 

Take  two  ounces  of  bol  armenian,  one  of  quickfilver, 
JiaJf  a one  of  camphire,  and  two  of  brandy.  Mix  all  to- 
gether with  the  peftle  in  a brafs  mortar,  and  rub  your 
hands  with  this  eompofition,  before  fleeping  them  into  & 
pot  of  melted  lead,  and  this  will  have  no  effect  upon 
them. 


ARTS  AND  TRADES . 375 

VIII.  A fire  which  cannot  be  extinguifhed  by  water. 

Take  five  ounces  of  gum  powder ; falt-petre,  three  ; 
brimdone,  two;  camphire,  rofin,  and  turpentine,  one 
of  each.  Mix  all  together,  and  imbibe  it  with  rectified 
oil  of  rofiny  fir-tree.  If  you  fill  balls  with  this  compofi- 
tion,  and  throw  them  thirty  feet  deep  in  the  water,  they 
will  burn  dill,  even  if  you  cover  them  entirely  with 
mould. 

IX.  To  prevent  the  oil  of  a lamp  from  fmoaking. 

Diflil  fome  onions,  and  put  of  the  diftilled  liquor  at 
the  bottom  of  the  lamp,  and  the  oil  over  it,  then  you  will 
fee  the  oil  will  give  no  offenfive  fmoke. 

X.  Another  receipt  for  the  fame  purpofe. 

Melt  fome  May  butter  on  the  fire,  without  frying 
or  boiling  it,  and  throw  common  exiiccated  fait  in  it. 
That  fait  will  go  to  the  bottom,  and  carry  along  with 
it  the  watery  and  earthen  particles  of  the  butter,  fo 
that  this  wilLturn  into  a very  fine,  clear,  and  limpid 
oil,  which,  when  burnt  in  the  lamp,  will  render  no 
foioke, 

XL  To  make  an  incombudible  wick. 

Take  a long  piece  of  feathered  alum,  which  cut  of 
what  bze  you  like,  and  bore  in  its  length  feveral  holes 
with  a large  needle ; then  put  this  wick  in  the  lamp  ; 
the  oil  will  afcend  through  thefe  holes,  and  if  you  light 
it,  you  will  fee  the  effed  of  it. 

XIL  A done  which  is  inflammable  with  water. 

Take,  quick-lime,  refined  falt-petre,  Alexandrian  1 11  tty, 
and  calaminary  done,  in  equal  quantities,  with  brim- 
ftone and  camphire,  of  each  two  quarts.  Put  all  into 
febrile  powder,  and  fiftit  through  the  fined  fieve.  Then 


SECRETS  CONCERNING 


zyb 

put  all  into  a new  piece  of  cloth,  and  tie  it  very  clpfe 
and  tight.  Put  this  knot  into  a crucible,  which  cover 
with  another  crucible,  and  lute  well  with  greafy  clay. 
Let  the  lute  and  all  be  fet  in  the  fun,  or  oyer  a baker’s 
oven,  to  dry.  After  which  time  place  thefe  crucibles  in 
a brick  kiln,  and  do  not  take  them  out  before  the  bricks 
are  baked.  Then  you  will  find  a ftone,  which  the  leaffc 
drop  of  water  will  inflame,  fo  as  to  light  a match  if  you 
put  it  to  it.  To  put  it  out  you  only  blow  upon  it. 

XIII.  A receipt  to  make  the  true  phofphorus,  extra&ed 
from  urine,  and  which  is  inflammable  by  the  air,  fo 
that  two  pieces  of  wood  may  be  lighted  by  it. 

Put  a large  quantity  of  chamber  lye  in  bottles^  which 
fet  in  the  fun  during  the  dog-days,  till  the  urine  become 
entirely  foetid.  In  proportion  as  the  urine  diminifhes  in 
the  bottles  by  the  evaporation  the  heat  occafions,  let 
them  be  filled  again  by  pouring  from  the  one  into  the 
others  but  not  by  any  frelli  urine.  When  it  is  come  to 
its  utmoft  degree  of  corruption , put  it  into  a glafs  retort 
on  a land  bath;  and  having  luted  a bladder  for  receiver, 
there  will  arife  firfl  a fpirit,  and  next  a phlegm.  When 
the  diflillation  is  ended,  and  ycfu  fee  that  nothing  mor« 
arifes,  let  the  retort  cool,  and  unlute  it  to  fill  it  again 
with  new  urine  of  the  fame  degree  of  corruption  as  the 
laft.  Lute  and  diflil  again  as  you  did  before,  firfl:  the 
fpirit,  and  then  the  phlegm,  continuing  fo  to  do  (that 
is  to  fay  to  unlute,  fill  again  and  diflil)  till  you  find  you 
have  got  at  the  bottom  of  the  retort  a good  quantity 
of  faeces.-^- Obferve  and  be  very  careful  at  every  diftilla- 
tion  not  to  force  the  diflillation  beyond  the  phlegm.  But 
when  it  , comes  for  the  laft  time,  re-adapt  the  bladder, 
and  give  the  gradual  rifing  fire  till  the  oil  afcends  in 
which  cafe,  keep  up  your  fire  to  that  degree,  and  when 
you  fee  it  flops,  then  is  the  time  to  increafe  your  fire, 
to  force  out  any  thing  which  can  be  forced  and  diflilled 
from  it.  When  that  is  done,  let  the  retort  cool,  and 
break  it.  Therein  you  will  find  two  forts  of  matters,; 
the  one  rare  and  fpongy,  w'hich  occupies  the  upperpartj 


377 


ARTS  A WD-T  R ADDS. 

and  another  under,  very  nafty  and  tartarous.  Separate 
carefully,  and  dexteroufly  with  a wooden  knife,  or  fpa- 
twla,  the  uppermoft  matter  from  the  undermoft.  Put  the 
fpongy  one  in  a new  retort,  and  give  a gradual  fire  on 
the  fand  bath.  The  firfl  which  arifes  will  be  an  oil  which 
you  put  afide  : the  next  will  be  a matter  not  unlike  melt- 
ed fulphur.  Then  take  the  oil  which  firft  afcended,  and 
mix  it  with  that  of  the  preceding  diflillation,  which  pour 
all  together  on  the  refidue  of  this  fecond  one,  and  fet  it 
on  a very  flow  fire,  to  exbauft  gently  all  the  humidity 
from  it.  Then  empty  this  humidity  or  phlegm  out  of 
the  receiver,  and  replace  it  with  clear  and  clean  water  5 
and,  having  re -adapted  it  to  the  retort,  diftil  ail  your 
greafy  and  bituminous  oil  ; it  will  come  out  like  ftars  and 
fpangles  of  fire  which  will  fall  into  the  receiver.  But 
then  is  the  time  to  take  care  and  not  be  too  hafly  by 
pulhing  the  fire  too  hard,  for  you  would  caufe  the  break- 
ing of  the  retort,  and  lofe  at  once  all  the  fruit  of  you 
labour. — The  operation  being  therefore  well  conduced 
throughout,  you  will  find  your  matter  at  the  bottom  of 
the  receiver  : break  it  into  feveral  pieces,  put  it  in  a 
phial  with  water,  and  cork  it  well.  Such  is  the  true 
procefs  to  be  obferved  in  making  The  phofphorus  from 
urine,  which  had  not  hitherto  been  faithfully  and  accu- 
rately deferibed  in  books  of  this  nature,  and  which  w® 
here  publilh  from  experience. 


IF  INIS. 


£ Printed  hy  W.  W.  WOODWARD.] 


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